Beach Shrimp

Recipe courtesy of Luvin*Livvy

3 lbs of large in the shell shrimp
1 16oz bottle of Italian salad dressing ( I make my own – recipe below)
2 garlic cloves pressed
1 1/2 Tbsp pepper
2 lemons
1/2 chopped fresh parsley
1/2 c butter

Italian Dressing (It’s so much better with homemade dressing)

***I make the recipe and have leftover dry ingredients which I keep in a Ziploc for another time***

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Mix the Italian dressing, garlic and pepper in a 9x13 baking dish. Add shrimp and toss to coat. Cut lemons in half and squeeze juice over shrimp. Put lemon halves in pan with shrimp. Sprinkle parsley over shrimp and then dot with butter pads.

Bake in 375 oven for 25 minutes. Serve hot from the oven in the pan!

Serve with French bread to soak up the juice in the pan!