Beach Shrimp from Linzee
Source: June issue of Southern Living
3 lbs of large in the shell shrimp
1 16oz bottle of Italian salad dressing
2 garlic cloves pressed
1 1/2 Tbsp pepper
1/2 chopped fresh parsley
1/2 c butter
Mix the Italian dressing, garlic and pepper in a 9×13 baking dish. Add shrimp and toss to coat. Cut lemons in half and squeeze juice over shrimp. Put lemon halves in pan with shrimp. Sprinkle parsley over shrimp and then dot with butter pads.
Bake in 375 oven for 25 minutes. Serve hot from the oven in the pan!
Serve with french bread to soak up the juice in the pan!