Cookin’ with Carolyn Beach Shrimp

Beach Shrimp

3 pounds unpeeled, large raw shrimp*
1 (16-oz.) bottle Italian dressing
1-1/2 Tbsp. freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1/4 cup chopped fresh parsley
1/2 cup butter, cut up
Place first 4 ingredients in a 13- x 9-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 at 375 degrees for 25 min., stirring after 15 min. Serve in pan.
* 3 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted. Prepare recipe as directed, reducing pepper to 1/2 tsp.

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