To make barbecued shrimp, heat butter and seasonings in a pot, pour the mixture over 4 pounds of unpeeled shrimp, marinate the shrimp for two hours, and bake them for 20 minutes. This easy recipe reflects the traditional New Orleans approach to barbecued shrimp.
Line a broiler pan with aluminum foil, and spread 4 pounds of unpeeled shrimp over the foil. Heat 1/2 cup butter in a pot over medium heat. Pour in 1/2 cup olive oil, stir the mixture, and then add 1/4 cup chili sauce and 1/4 cup Worcestershire sauce. Add 2 thinly-sliced lemons, 4 peeled and chopped garlic cloves, and 2 tablespoons Cajun seasoning mix.
Stir the sauce, and then add 2 tablespoons fresh lemon juice, 1 tablespoon chopped parsley, 1 tablespoon sweet or hot paprika, 1 teaspoon oregano and 1 teaspoon cayenne pepper. Add 1 teaspoon hot sauce, and stir until the butter melts.
Pour the sauce over the shrimp, and set them in the refrigerator for two hours. Turn the shrimp every 30 minutes, and then remove the pan from the refrigerator. Shortly before serving, take the shrimp out of the refrigerator, and preheat the oven to 400 degrees Fahrenheit. When the oven is ready, bake the shrimp for 20 minutes.