1 lb fresh shrimp, head on
1/4 c butter, melted
1/4 c olive oil
1 Tbs garlic, minced
1 Tbs cracked black pepper
4 Tbs worcestershir, L&P only
1/2 Tbs rosemary, minced
dash of hot sauce (tabasco or crystal brand)
kosher salt to taste
1. Combine all ingredients, except butter. Marinate overnight.
2. In preheated skillet sauté shrimp over med-high heat in reserved butter.
3. When shrimp is cooked through, toss with fresh chopped parsley and transfer to serving dish.
4. Serve with roasted potatoes and French bread for sopping.