"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy BBQ Shrimp, by Joey Hunter, is from Chef's of RodnReel Volume 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 Lemons 1 bottle of Italian salad dressing 8 lbs. of fresh medium shrimp
Slice all lemons into thin slices. Line bottom of a glass shallow bowl with half of the lemons. Add in the shrimp, can be deheaded but not necessary. Pour the entire bottle of Italian dressing over the shrimp. lay the rest of the lemon slices over the shrimp. Cover bowl and bake at 350º for appox. 8 minutes or until shrimp change color. Take out and uncover quickly to stop shrimp from cooking( if it cooks to long, the shrimp are hard to peel) Serve with warm French Bread
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