Total Time
2hrs 45mins
Prep 2 hrs 30 mins
Cook 15 mins

Great fun dish to serve at the back yard picnic table - the mess is part of the fun. Cover the table with a couple of layers of newspapers and serve the shrimp as peel-and-eat. And serve crusty bread for sopping up the juices.

Ingredients Nutrition

Directions

  1. Place the shrimp in 13x9x2-inch glass baking dish or casserole.
  2. Melt the butter in a medium saucepan over medium heat.
  3. Whisk in the salad dressing, lemon juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and salt.
  4. Cool the sauce to room temperature; mix into the shrimp.
  5. Refrigerate for at least 1 hour and up to 3 hours, tossing occasionally.
  6. Preheat oven to 450°F.
  7. Bake shrimp until they are just opaque in the center, about 15 minutes, and serve.

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