Bar-B-Que Shrimp

I haven't tried this one yet, but if it's near as good at the BBQ Shrimp at Pascal's in New Orlean's then it's a winner. I'll let you know.

1 cup butter
1 cup lemon juice
1/2 cup olive oil
1/2 cup bar-b-que sauce (your choice)
1/2 cup chopped onions
3 ounces Jack Daniels
4 tbsp garlic powder
4 tbsp Worcestershire sauce
4 tbsp soy sauce
2 tbsp black pepper
2 tbsp dried basil
2 tbsp chopped chives
2 tbsp Cajun seasoning
2 tbsp parsley
1 tbsp Tabasco
1 tsp dried thyme
1 tsp rosemary
1 lemon thinly sliced
3 pounds shrimp (21-25 count heads-on)

Preheat oven to 375 degrees. In heavy bottom saute' pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook 2-3 minutes.Place head-on-shrimp in a large baking pan with a 1 inch lip. Pour melted butter mixture on top of shrimp, coating evenly. Place shrimp on center rack and cook 3-5 minutes or until pink/curly. Turn one time, baste well and cook an additional 3-5 minutes. Serve with French bread.