Deviled Shrimp

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1/2 cup (1 stick) insalted butter, room temperature

4 anchovy fillets, drained, minced

2 large garlic cloves, pressed

1 1/2 teaspoons hot pepper sauce (Tobasco)

1 1/2 teaspoon Dijon mustard

1 1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

24 uncooked jumbo shrimp, peeled, deveined, tails left intact

1/4 cup minced fresh Italian parsley

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