"My mom taught me how to cook — mostly the meat-and-potatoes fare favored in my native north Texas," writes Judy Wilkins of Tyler, Texas. "I'll always have a fondness for that kind of meal, but now that I live in a town closer to Louisiana, I've developed a love for Cajun food. Out of necessity, I've also developed a love for quick cooking. Between my musician's hours (nights and weekends) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great."
With this communal dish, the mess is part of the fun. Lay down newspapers on the table and invite guests to peel-and-eat. And serve crusty bread for sopping up the juices.
Recipe information
Yield
Makes 6 to 8 main-course servings
Ingredients
Preparation
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 450°F. Bake shrimp until just opaque in center, about 15 minutes, and serve.
