1 1/2 sticks butter
8 oz. Italian dressing
4 cloves garlic, crushed
4 bay leaves, crushed fine
1/2 tsp. basil
1/2 tsp. oregano
2 tsp. dried rosemary leaves, crushed
5 lb. shrimp (head-on or headless)
1/2 tsp. salt
1/2 tsp. paprika
1 tsp. black pepper
juice of 1 lemon
In a heavy saute pan or saucepan melt the butter, then add the Italian dressing, and mix well. Add all other ingredients except the shrimp and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.
Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just bake for 10 minutes. Serve equal portions of shrimp with about 1/2 cup sauce ladled over each one. Have plenty of French bread on hand for dipping. Serves 4.
[ via Crescent City Farmers Market ]