Shrimp In Red Sauce 

1 small can of tomato sauce
1 tablespoon chili powder
1 tablespoon liquid smoke
2 cups olive oil
1 cup butter
1 cup lemon juice
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon crushed thyme
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon pepper
1 tablespoon salt
1 teaspoon rosemary crushed
2 tablespoons hot sauce 
3 bay leaves
1 cup dry vermouth
5 to 6 lbs jumbo shrimp, headless and peeled

Combine all ingredients except shrimp in a sauce pan and cook over low heat until well blended. Remove from heat, allow cooling and refrigerating for several hours or overnight. Place shrimp in a large roasting pan, pour sauce over all and bake at 350-F for 30 minutes, turning shrimp every 10 minutes. 
Spoon shrimp and sauce over cooked pasta of your choice and serve.

Serves 8

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