1 small can of tomato sauce
1 Tablespoon chili powder
1 Tablespoons liquid smoke
3 cups olive oil
1 cup butter
1 cup lemon juice
3 Tablespoons brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons crushed thyme
2 Tablespoons oregano
2 Tablespoons garlic powder
1 Tablespoons pepper
1 Tablespoons salt
1 Tablespoon red pepper
1 Teaspoon rosemary crushed
1 Tablespoon hot sauce
3 bay leaves
1 cup dry vermouth
5 to 6 pound jumbo shrimp, headless and unpeeled
Combine all ingredients except shrimp in a sauce pan
and cook over low heat until well blended. Remove from heat;
allow cooling and refrigerating for several hours or overnight.
Place shrimp in a large roasting pan, pour sauce over all
and bake at 350F for 30 minutes, turning shrimp every 10 minutes.
Serve over rice with with sauce.
When ready to serve: some liquid from shrimp can be brushed
on French bread halves and broiled toasted in oven
