Serve with toasty French bread to sop up the sauce. To bake this when you are on vacation at the beach, purchase a large disposable roasting pan for easy cleanup.
3 pounds unpeeled, large raw shrimp*
1 (16-oz.) bottle Italian dressing
1 1/2 tablespoons freshly ground pepper
2 garlic cloves, pressed
2 lemons, halved
1/4 cup chopped fresh parsley
1/2 cup butter, cut up
How to Make It
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° for 25 minutes, stirring after 15 minutes. 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.