1 pound fresh, peeled 16 to 20 count shrimp, butterflied
In a large bowl, combine chopped onions, chicken base, hot sauce, mustard, ketchup, black pepper, garlic salt, lemon juice, Worcestershire sauce and sherry. Stir. Pour margarine or butter into a shallow baking dish. Add contents of bowl, sliced onions and shrimp. Broil on high 4 minutes and stir. Broil another 4 minutes or until shrimp are done. Serve with garlic bread.