This summer I decided every week I would try a new shrimp recipe. Surprisingly I have not run out of delicious shrimp recipes and we aren’t sick of shrimp yet!
One of my hobbies is finding and reading specialty, regional cookbooks. I pick them up from relatives or estate sales. Not so long ago I happened across a nice cookbook from the Junior League of Vicksburg, Ambrosia, and flagged this recipe right away. I’m glad I did because it has been the favorite of the summer.
1 lb medium, headless shrimp, unpeeled
1 tablespoon olive oil
1/2 cup Worcestershire sauce
1/4 cup bottled Italian dressing
4 tablespoons butter
Coat bottom of a 9×13 pan with olive oil. Place shrimp in the pan side by side, try not to overlap. Pour Worchestershire sauce, Italian dressing, and the juice of both lemons over shrimp. Sprinkle with seasoned salt and pepper. Slice butter thinly and distribute over shrimp. Broil 18 – 20 minutes.
Serve with French bread and be prepared to fight over the sauce.
The night I served this my husband cleaned up the dishes, he’s sweet like that. He came in afterwards and confessed that he might have cheated on me with the sauce. I can’t say that I blame him. Its just that good.