ITALIAN SEASONED SHRIMP

      Title: ITALIAN SEASONED SHRIMP
  Categories: Shellfish, Main dish, Cajun
       Yield: 6 Servings
  
       2 lb Lge. raw, unpeeled shrimp
     1/4 c  Olive oil
       1 tb Rosemary
     1/2 ts Oregano
       2    Bay leaves, crumbled
     1/2    Lemon, squeezed
       3    Cloves garlic, sliced
       1 ts Accent
       2 lg Bell peppers, quartered
            Salt to taste
            Lots of black pepper
       2    Sticks melted butter
            Dash of Tabasco sauce
       2 tb Worcestershire sauce
     1/2 ts Thyme
     1/2 ts Basil
     1/8 ts Crushed red pepper (or more)
     1/4 c  Dry white wine
       1 ts Sugar
       2 lg Onions, quartered
       2    Ribs celery, cut into chunks
  
      Melt butter in saucepan and remove from heat. Combine all
   ingredients, except shrimp and black pepper. Pour sauce mixture into
   shallow baking pan. Place shrimp over sauce and cover with black
   pepper. Mix well and refrigerate for several hours or overnight. Stir
   occasionally to allow shrimp to be well coated with marinade. Preheat
   over to 425 F. and cook shrimp uncovered for abt. 25 minutes or until
   shells are soosened around shrimp.  Stir twice while cooking, remove
   from oven and serve with hot French bread and cold beer. Courtesy
   Telephone Pioneers BillSpalding *P CRBR 38 A
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