Barbecue Shrimp (5)

24 jumbo or 48 medium shrimp with heads
1/2 (1 1/2 oz.) can black pepper
1 tablespoon cayenne pepper
1 teaspoon Tabasco
1 tablespoon Lea & Perrin sauce
4 sticks butter or margarine
Juice of 4 lemons
2 loaves French bread
salt water

Soak shrimp in salt water for 5 minutes before cooking.

Melt butter and add other ingredients. Lay shrimp in pan and pour sauce over them.

Bake in 350° oven for 45 minutes. Stir occasionally to make sure all shrimp are covered with sauce.

Sauce can be used for dipping French bread.

Serves 4-6.