Beach Shrimp

Beach Shrimp Serve with toasty French bread to sop up the sauce. Yield: Makes 6 to 8 servings 3 pounds unpeeled, large raw shrimp* 1 (16-oz.) bottle Italian dressing 1 1/2 tablespoons freshly ground pepper 2 garlic cloves, pressed 2 lemons, halved 1/4 cup chopped fresh parsley 1/2 cup butter, cut up 1. Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter. 2. Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan. *3 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted. Prepare recipe as directed, reducing pepper to 1/2 tsp.