3 lb. Unpeeled, large raw shrimp
1-16 oz. bottle Italian dressing
1-1/2 TB freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
¼ c. chopped fresh parsley
½ c. butter, cut up
Preheat oven to 375 degrees. Place first 4 ingredients in a 13X9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley. Dot with butter.
Bake for 25 minutes, stirring after 15 minutes, or until shrimp turn pink. Do not overcook. Serve in pan with hot bread to sop up juices. Makes 6-8 servings.
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