ALABAMA SHRIMP BAKE

1 C. butter or margarine, melted
3/4 C. lemon juice
3/4 C. Worcestershire sauce
1 T. salt
1 T. coarsely ground pepper
1 tsp. dried rosemary
1/8 tsp. ground red pepper
1 T. hot sauce
3 garlic cloves, minced
2 1/2 lb. peeled and deveined large or jumbo shrimps
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs

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 13 9 x 2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs. Serves 6