Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 6 to 8 main-course servings.
Calories from Fat 99
Calories 119
% Daily Values*
Total Fat 11g 17 %
  Saturated Fat 2g 10 %
  Polyunsaturated Fat 5g  
  Monounsaturated Fat 2g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 648mg 27 %
Potassium 44mg  
Total Carbohydrate 6g 2 %
  Dietary Fiber 0g 0 %
  Sugars 3g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 27 %
Calcium 0 % Iron 6 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Posted By



Bon Appétit, July 2002 Judy Wilkins, Tyler, TX Too Busy To Cook?


Active time: 15 min Start to finish: 1 1/4 hr


Makes 6 to 8 main-course servings.

3 pounds uncooked large shrimp, unpeeled
3/4 cup (1 1/2 sticks) butter
1 1/2 cups bottled Italian dressing
1/2 cup fresh lemon juice
1/2 cup chopped fresh mint
2 tbsps Worcestershire sauce
1 tbsp hot pepper sauce
4 bay leaves, crumbled
2 teasp

Cooking Instructions
Step 1 Place shrimp in 13x9x2-inch glass baking dish. Melt butter in medium saucepan over medium heat. Whisk in Italian dressing, lemon juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and salt. Cool sauce to room temperature; mix into shrimp. Refrigerate at least 1 hour and up to 3 hours, tossing occasionally.
Step 2 Preheat oven to 450F. Bake shrimp until just opaque in center, about 15 minutes, and serve.