Shrimp Peel

Living in Texas, you tend to take some of the local flair for granted.  Good TexMex food and fresh Gulf Coast shrimp are the first things that come to mind.   So when the craving came for some good seafood in Nebraska, rather than run to Red Lobster to satisfy my taste buds, I reluctantly headed to the frozen food section for some frozen shrimp.  Fortunately, this easy recipe did not disappoint.  The flavor is a lot like a shrimp scampi.

Here's a shout out to my niece, Jill, who went to Peace Preschool in Cedar Park.  The cookbook they did in 2008-2009 is one of my absolute favorites.  I haven't made a recipe from it yet that wasn't fabulous, this one included. Kudos to the parents who submitted all of their best dishes.

Here is what you'll need:
3 to 4 lbs. frozen uncooked shrimp

Heat in sauce pan:
1 stick butter
16 oz. Italian Wishbone dressing
2 cloved garlic, minced or pressed
1 1/2 T. fresh ground pepper (may use more) or 1 oz. can pepper
2 lemons halved - squeeze the juice

Place shrimp in Pyrex 9x13" baking dish and pour mixture over shrimp. Place lemons on top of shrimp. Bake at 375 degrees for 25 minutes. Stir after 15 minutes.  Shrimp will turn pink when it's done.  Serve with French bread for dipping in the sauce.

So easy, a caveman can do it.  Enjoy!