DIJON SHRIMP

12 to 18 large shrimp
1 lemon, juiced
1 T. Dijon mustard
1 T. Worcestershire sauce
4 T. butter, melted
2 T. vegetable oil
4 to 6 cloves garlic, minced

Peel and devein shrimp and place in shallow, rimmed pan. The old-fashioned biscuit pan works well. Mix remaining ingredients and pour over the shrimp. Let marinate for 2 hours, then broil for about 5 minutes or until done. Serve with salad and French bread.