This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.
extra virgin olive oil
chili sauce (preferably organic if you can find it)
cloves garlic chopped
hot pepper sauce
teaspoon cayenne pepper (1/8 tsp. for less heat)
salt and pepper to taste
raw unpeeled extra-large shrimp, rinsed
Combine all ingredients except shrimp in a large saucepan.
Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
Place shrimp in 2 9x12” glass dishes.
Pour sauce over shrimp, cover well and refrigerate overnight.
Preheat oven to 325 degrees.
Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
Bake uncovered for 35–45 minutes, stirring once during baking time.
Serve with lots of bread and perhaps a fresh salad.