1 c  Butter or margarine, melted
3/4 c  Lemon juice
3/4 c  Worcestershire sauce
1 tb Salt
1 tb Coarsely ground pepper
1 ts Dried rosemary
1/8 ts Ground red pepper
1 tb Hot sauce
3    Garlic cloves, minced
2 1/2 lb Unpeeled large or jumbo
- shrimp
2    Lemons, thinly sliced
1 md Onion, thinly sliced
Fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with
cold water; drain well. Layer shrimp, lemon slices, and onion slices in an
ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake
uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting
occasionally with pan juices. Garnish with fresh rosemary sprigs, if
desired.