• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB9, C, D
MineralsNatrium, Manganese, Iron, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3/4 cup butter, diced

  3. 1 1/2 cups Italian style oil and vinegar salad dressing

  4. 1/2 cup fresh lemon juice

  5. 1/2 cup chopped fresh mint leaves

  6. 2 tbsp. Worcestershire sauce

  7. 1 tbsp. Tabasco sauce

  8. 4 medium bay leaves, crumbled

  9. 2 tsp. pepper

  10. 1 tsp. salt

  11. 3 pounds large, raw shrimp, shell split down the back and deveined

Instructions Jump to Ingredients ↑

  1. Melt butter in a medium saucepan over medium heat. Whisk in oil and vinegar dressing, lemon juice, mint, Worcestershire, Tabasco, bay leaves, pepper and salt. Remove the pan from the heat and cool to room temperature. Lay shrimp in a single layer in a 13x9 inch glass baking dish. Pour the cooled oil vinegar mixture over the shrimp. Cover and refrigerate shrimp 1 to 3 hours, turning occasionally.

  2. Preheat oven to 450 degrees. Uncover shrimp and bake about 15 minutes until just cooked through. Serve immediately.


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