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Enjoy this recipe from Best-Ever Sheet Pan & Skillet Recipes, 2nd Edition.
Submitted by: Amy Butcher from Columbus, GA
2 lbs. uncooked large shrimp, cleaned and unpeeled
16-oz. bottle Italian salad dressing
1-1⁄2 T. pepper
2 cloves garlic, pressed
2 lemons, halved
1⁄4 c. fresh parsley, chopped
1⁄2 c. butter, cut into pieces
Place shrimp, salad dressing, pepper and garlic in a large, oven-proof skillet, tossing to coat. Squeeze juice from lemons over shrimp mixture and stir. Cut lemon halves into wedges and add to skillet. Sprinkle shrimp with parsley; dot with butter. Bake, uncovered, at 375 degrees for about 25 minutes, stirring after 15 minutes. Serves 6. | |
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Place shrimp, salad dressing, pepper and garlic in a large, oven-proof skillet, tossing to coat. Squeeze juice from lemons over shrimp mixture and stir. Cut lemon halves into wedges and add to skillet. Sprinkle shrimp with parsley; dot with butter. Bake, uncovered, at 375 degrees for about 25 minutes, stirring after 15 minutes. Serves 6. |
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