Red Finger Shrimp

Don't make this when your husband's boss comes over for dinner, or when your wife wants to have a very romantic dinner. Choose guests who you know well and don't mind getting their hands messy, as these shrimp need to be peeled prior to eating. I've trialed "cleaning it up" by using peeled, devined shrimp, but the flavor is compromised. So just roll with it, shove up your sleeves, and enjoy!

Red Finger Shrimp

4 pounds unpeeled, large fresh shrimp (or frozen shrimp, thawed)
2 lemons, cut into wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1/2 cup Worcestershire sauce
4 garlic chopped cloves
3 tablespoons Old Bay seasoning
1 teaspoon dried rosemary
1 teaspoon dried thyme
Crusty French bread

Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves.

Combine butter and next 6 ingredients. Pour over shrimp.

Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges (and napkins).