Barbecued Shrimp


  • 1 ½ sticks butter
  • 8 oz. Italian Dressing
  • 4 cloves Garlic, crushed
  • 4 Bay Leaves. Crushed fine
  • ½ tsp. Basil
  • ½ tsp. Oregano
  • 2 tsp. Dried Rosemary leaves, Crushed
  • 5 LB Shrimp
  • ½ tsp. Salt
  • ½ tsp. Cayenne
  • 1 tbsp. Paprika
  • 1 tsp. Black Pepper
  • Juice of 1 Lemon


In a heavy sauté pan or sauce pan melt the butter, then add the Italian dressing, and mix well. Add all other ingredients except shrimp and cook over medium heat, stirring constantly until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.

Add the shrimp to the sauce, mix thoroughly, put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just bake for 10 minutes. Serve equal portions of shrimp with about ½ cups of sauce ladled over each one. Have plenty of French bread on hand for dipping.

S. Di Paula Seafood, Inc. - Shrimp
Assorted sizes of Shrimp