2 Ibs. shrimp in shells (with heads is best)
1/2
stick butter (or oleo)
1
pint Italian Salad Dressing
1 Tbsp. black pepper (more if you like)
Rinse shrimp well and spread in a baking pan.
Cut butter in small pieces and spread over shrimp.
Pour salad dressing over shrimp and sprinkle with black pepper.
Refrigerate for several hours.
Bake at 300 for 30 minutes stirring every 10 minutes.
Serve in soup bowls with French bread to dip in the sauce.
From Alice Ann (Poirrier) Broussard
Note: To Yankees - Barbecued here does not mean pull out the Weber Grill.