from Southern Living
Makes 6 to 8 servings
3 lb. unpeeled, large raw shrimp
1 (16 oz.) bottle Italian dressing
1 1/2 tablespoon freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1.4 cup chopped fresh parsley
1/2 cup butter, cut up
Place shrimp, Italian dressing, pepper and garlic cloves 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 for 25 minutes, stirring after 15 minutes. Serve in pan.
*We had this fabulous dish at my aunt's last night. She served this with a salad, Uncle Ben's wild rice and warm, French bread. It was delicious!
Makes 6 to 8 servings
3 lb. unpeeled, large raw shrimp
1 (16 oz.) bottle Italian dressing
1 1/2 tablespoon freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1.4 cup chopped fresh parsley
1/2 cup butter, cut up
Place shrimp, Italian dressing, pepper and garlic cloves 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 for 25 minutes, stirring after 15 minutes. Serve in pan.
*We had this fabulous dish at my aunt's last night. She served this with a salad, Uncle Ben's wild rice and warm, French bread. It was delicious!
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