Zippy Baked Shrimp
3 pounds uncooked large shrimp, unpeeled
3/4 cup (1 1/2 sticks) butter
1 1/2 cups bottled Italian dressing
1/2 cup fresh lemon juice
1/2 cup chopped fresh mint
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
4 bay leaves, crumbled
2 teaspoons ground black pepper
1 teaspoon salt
Place shrimp in a 13x9x2-inch glass baking dish. Melt butter in
medium saucepan over medium heat. Whisk in Italian dressing, lemon
juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and
salt. Cool sauce to room temperature; mix into shrimp. Refrigerate
at least 1 hour and up to 3 hours, tossing occasionally.
Preheat oven to 450F. Bake shrimp until just opaque in center, about
15 minutes, and serve. Lay down Butcher Paper on the table and invite
guests to peel-and-eat.
3 pounds uncooked large shrimp, unpeeled
3/4 cup (1 1/2 sticks) butter
1 1/2 cups bottled Italian dressing
1/2 cup fresh lemon juice
1/2 cup chopped fresh mint
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
4 bay leaves, crumbled
2 teaspoons ground black pepper
1 teaspoon salt
Place shrimp in a 13x9x2-inch glass baking dish. Melt butter in
medium saucepan over medium heat. Whisk in Italian dressing, lemon
juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and
salt. Cool sauce to room temperature; mix into shrimp. Refrigerate
at least 1 hour and up to 3 hours, tossing occasionally.
Preheat oven to 450F. Bake shrimp until just opaque in center, about
15 minutes, and serve. Lay down Butcher Paper on the table and invite
guests to peel-and-eat.