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.
August 16, 2011
Love this! I've made it twice already :) Added minced garlic and a little pepper at the end.
July 19, 2011
October 07, 2010
Do not waste your time or your shrimp. The shrimp had absolutely no flavor what so ever.
July 23, 2010
Delicious and easy. Could definitely be served to guests