Meet the Sullivans: Barbecue Shrimp

May 29, 2012

Barbecue Shrimp

Owen had his 4 month well baby check up today. The little guy was so good and so brave. He got shots and barely whimpered. I was lucky to have my sister-in-law Kelly with me to help out and keep him happy. This was definitely the most successful trip to the doctor we have had thus far. Owen spent the remainder of the day camped out on my lap sleeping and/or eating. Keith is at the Giants game tonight so I'm on my own for dinner tonight and unfortunately I'm having leftovers, which are unfortunately NOT as delicious as this dish I'm about to share with you. 

I found this in a Southern Living special edition magazine full of semi-homemade dishes. Despite the misleading title, there is no barbecuing involved in this dish, but it still was amazing. Don't forget to serve it with some Texas toast to sop up all the tasty sauce! 
Barbecue Shrimp
1 1/2 pounds unpeeled jumbo raw shrimp (2 1/25 count)
1 large lemon, cut into wedges
1 (0.7-oz.) envelope Italian dressing mix
1/2 cup melted butter
1/2 cup loosely packed fresh flat-leaf parsley

Preparation
1. Preheat oven to 425°. Place shrimp and lemon in a 13- x 9-inch baking dish. Stir together dressing mix and butter. Pour butter mixture over shrimp, stirring to coat.
2. Bake, covered, at 425° for 25 to 30 minutes or just until shrimp turn pink, stirring once.
3. Remove shrimp mixture from oven, and sprinkle with parsley.

1 comment:

Lauren said...

This recipe sounds so good! I'm love seafood meals, especially in the summer! I'll be using this recipe for sure! Thanks so much for sharing!

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