Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top, making it a fast, fabulous ending to a day at the beach or pool. Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice.
Prep: 2 minutes; Cook: 6 minutes
3/4 cup fat-free Italian dressing (such as Wish-Bone)
2 tablespoons butter
1 tablespoon Worcestershire ground black pepper blend (such as McCormick)
1 teaspoon dried rosemary, crushed
2 pounds large shrimp with tails intact
5 lemon wedges
How to Make It
Combine first 4 ingredients in a large skillet; bring to a boil. Add shrimp; cook 6 minutes or until shrimp are done, stirring occasionally. Serve with lemon wedges.
I loved this recipe, fast and easy. During a long work week this is easy to put together and serve, and still have energy to clean the kitchen. The only thing I would change is the name. There is no barbeque flavor to speak of. But I liked the flavor, I might try adding the garlic next time.