3 tablespoons ketchup
2 tablespoons butter
1 cup margarine, at room temperature
1/4 cup ketchup
1/4 cup water
2 tablespoons lemon juice
1/4 teaspoon lemon zest
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon paprika
2 pounds fresh shrimp, peeled and deveined
5 tablespoons butter
1/4 cup white sugar
2 eggs, beaten
2 tablespoons all-purpose flour
1/2 teaspoon dried parsley
In a small bowl, mix ketchup, margarine, lemon juice, lemon zest and Worcestershire sauce. Mix well.
Heat a large skillet over medium heat. When bubbles form in the mixture, remove from skillet and sprinkle over shrimp. Discard remaining marinade.
Stir shrimp into skillet. Cook over medium-low heat for about 10 minutes, or until shrimp are opaque. Remove from skillet, and then place in a serving dish. Garnish with ketchup, butter, lemon juice, lemon zest and Worcestershire sauce. Chill mixture for at least 20 minutes. Sprinkle with paprika.