INGREDIENTS:

• 1 bag shrimp and crab boil
• 2 (12 oz.) cans beer or water
• 1 tbsp. Tabasco sauce
• 1 tbsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. garlic powder
• Pepper to taste
• 3 tbsp. fresh lemon or lime juice
• 5 lb. fresh med. shrimp, shelled and deveined
• 1 c. unsalted butter, melted

DIRECTIONS:

• Bring spice bag to boil in beer or water in large saucepan. Add
• the Tabasco and Worcestershire sauces, salt, garlic powder, pepper
• and lemon-lime juice. Simmer for 10 minutes to blend flavors.
• Arrange shrimp in an oven-proof casserole. Pour liquid over them.
• Pour melted butter over all. Bake at 350 degrees for 15 minutes,
• stirring twice. Yield: 20 appetizer servings.