|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes -> Seafood
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3/4 cup butter, diced 1 1/2 cups Italian style oil and vinegar salad dressing 1/2 cup fresh lemon juice 1/2 cup chopped fresh mint leaves 2 tbsp. Worcestershire sauce 1 tbsp. Tabasco sauce 4 medium bay leaves, crumbled 2 tsp. pepper 1 tsp. salt 3 pounds large, raw shrimp, shell split down the back and deveined
Directions
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.
Preheat oven to 450 degrees. Uncover shrimp and bake about 15 minutes until just cooked through. Serve immediately.
Serves 6 to 8.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|