Ingredients

• 3 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon hot pepper sauce, such as Tabasco
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 2 pounds unshelled jumbo shrimp
• 2 lemons, sliced into 1/4 inch slices
• 4 teaspoons butter, divided

Directions

1. Combine first 11 ingredients in a large bowl; toss until combined. Cover and marinate in refrigerator for 30 minutes.

2. Preheat oven to 425 degrees F
3. Cut a large circle out of the parchment paper or a large rectangle. Remove shrimp mixture from bowl; reserve marinade. Place one quarter of the shrimp mixture on each parchment sheet. Drizzle remaining marinade over shrimp. Top each with 1 teaspoon butter.
4. Fold over the circular parchment paper and fold over the edges multiple times to seal or if using a rectangular piece fold over the sides.
5. Place packets on a baking sheet. Bake for 20 minutes. Let stand 10 minutes.
6. Carefully cut the packets open and serve immediately.

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