Recipe from The Catholic Foodie
What you need:
1/2 cup unsalted butter
1/2 cup extra virgin olive oil
1 onion (finely chopped)
1 TBsp dried rosemary
1 TBsp dried oregano
4 Tbsp fresh flat leaf parsley (minced)
4 to 5 cloves of garlic (crushed)
kosher salt to taste
fresh ground black pepper to taste
cayenne pepper to taste
Louisiana Hot Sauce, to your preference, optional
2 to 3 TBsp Worchestershire Sauce
extra pats of butter
4 lbs large/jumbo shrimp (16/20) count
warm French bread (for sopping up the juice)
How to make it:
Preheat the oven to 350˚F.
In a large frying pan, melt the butter together with the olive oil.
Add the onion, rosemary, and oregano, sauté until the onion is translucent (about 8 to 10 minutes).
Add the garlic, sauté for an additional 2 or 3 minutes.
Then stir in parsley, add in the salt, black pepper, and cayenne.
Remove from heat.
Rinse the shrimp and arrange them in rows in a shallow baking dish.
Pour the sauce over the top and put the pats of butter on top.
Put the dishes in the oven and bake 30 minutes, making sure to stir the shrimp up every 10 minutes.
Serve the shrimp immediately in bowls with some warm French bread.