Serves 4

2 lbs. Shrimp (Peeled & Deveined) 26-30 Count
3 Sticks Unsalted Butter, Melted
¼ Cup Extra Virgin Olive Oil
1 tsp. Bellycheer Jalapeño Hot Sauce
2 tbsp. Bellycheer Worcestershire Fire Sauce
2 tbsp. Bellycheer Blazin’ Cajun SeasonZing
Juice of ½ Lemon
¼ cup White Wine
1 Whole head of garlic (10-12 cloves) peeled
¼ tsp. Sugar
1 tsp. Accent (optional)
2 Large Onions (cut into 8 pieces and pulled apart)
1 Large Each- Red, Green, & Yellow Bell Peppers (cut into 8 pieces)
2 tbsp. Black Pepper

Combine all ingredients, except shrimp and black pepper. Mix well and place in shallow baking dish. Place shrimp on top and completely cover with black pepper. Mix well and let marinate in refrigerator for 3-4 hours. Preheat oven to 350 degrees and bake for approximately 25 minutes (or until done), turning once. Remove from oven. Let sit for a few minutes to allow flavor to blend.
On each plate, put some shrimp, a few pieces of onions and peppers over a bed of rice, and spoon sauce over all. Serve with plenty of crusty French bread for soppin’ up the zesty sauce.