Name: Alabama-Style Shrimp Bake
Ingredients: 1 c Butter or margarine, melted; 3/4 c Lemon juice; 3/4 c Worcestershire sauce; 1 tb Salt; 1 tb Coarsely ground pepper; 1 ts Dried rosemary; 1/8 ts Ground red pepper; 1 tb Hot sauce; 3 Garlic cloves, minced; 2 1/2 lb Unpeeled large or jumbo shrimp; 2 Lemons, thinly sliced; 1 md Onion, thinly sliced; Fresh rosemary sprigs

A man sits in front of a bad television program and doesn't know that he is bored; he joins the rat race of commerce, where personal worth is measured in terms of market values, and is not aware of his anxiety. Ulcers speak louder than words. Theologians and philosophers have been saying for a century that God is dead, but what we confront now is the possibility that "man is dead," transformed into a thing, a producer, a consumer, an idolater of other things.

Erich Fromm

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Shrimp	6	Servings

INGREDIENTS

1	c	Butter or margarine, melted
3/4	c	Lemon juice
3/4	c	Worcestershire sauce
1	tb	Salt
1	tb	Coarsely ground pepper
1	ts	Dried rosemary
1/8	ts	Ground red pepper
1	tb	Hot sauce
3		Garlic cloves, minced
2 1/2	lb	Unpeeled large or jumbo shrimp
2		Lemons, thinly sliced
1	md	Onion, thinly sliced
		Fresh rosemary sprigs

INSTRUCTIONS

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with
cold water; drain well. Layer shrimp, lemon slices, and onion slices in an
ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake
uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting
occasionally with pan juices. Garnish with fresh rosemary sprigs, if
desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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