1 cup Worcestershire sauce
1/4 cup dry white wine
2 tablespoons minced fresh garlic
2 tablespoons diced yellow onions
2 tablespoons diced green bell peppers
1 tablespoon hot sauce
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon Creole seasoning
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper
1 1/2 pounds peeled and deveined jumbo shrimp, tail on (16- to 20-count)
8 tablespoons (1 stick) unsalted butter
1 tablespoon minced fresh parsley, for garnish
1 small loaf French bread, cut into 1/2-inch slices
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