I braved my first blizzard here in Chicago! It was actually a ton of fun, and absolutely amazing. I got over two feet of snow where I live and it drifted to the top of cars in front of my house. I was up until about 3am watching the weather, we even had thunder and lightening during the storm, so strange! There were gusts up to 50 mph as well, so it was definitely a doozy of a storm ;)No onto the food...this is another easy and delicious recipe from my friend Doug. We made this one night and then sat in the living room and watched a few movies and literally pigged out until we couldn't eat any more shrimp! This would also be great for parties as an appetizer, or even served over rice for a light dinner. We decided to make it easy and used bread as our side dish, which we dipped into the yummy sauce.
Beach Shrimp
4 lbs large raw shrimp (frozen actually works best but fresh is fine)
1 16 oz bottle zesty Italian dressing
1/2-1 t freshly ground black pepper
4 cloves garlic, minced
2 lemons, halved
1/4 C chopped parsley
1/2 C butter, cut into small cubes
Place shrimp, dressing, pepper and garlic in 9x13 baking dish.
Juice 4 lemon halves over ingredients and stir.
Add lemon halves, sprinkle with parsley and dot with butter.
Bake at 375 for 30-35 minutes (for frozen shrimp) or 20-25 minutes (for fresh shrimp, stirring halfway through.
Serve with crusty bread for dipping.
4 lbs large raw shrimp (frozen actually works best but fresh is fine)
1 16 oz bottle zesty Italian dressing
1/2-1 t freshly ground black pepper
4 cloves garlic, minced
2 lemons, halved
1/4 C chopped parsley
1/2 C butter, cut into small cubes
Place shrimp, dressing, pepper and garlic in 9x13 baking dish.
Juice 4 lemon halves over ingredients and stir.
Add lemon halves, sprinkle with parsley and dot with butter.
Bake at 375 for 30-35 minutes (for frozen shrimp) or 20-25 minutes (for fresh shrimp, stirring halfway through.
Serve with crusty bread for dipping.
