Ingredients
3 medium lemons, sliced2/3 cup butter, cubed1/2 cup ketchup1/4 cup Worcestershire sauce2 tablespoons seafood seasoning2 tablespoons chili garlic sauce2 tablespoons Louisiana-style hot sauce1 tablespoon Italian salad dressing mix4 pounds uncooked shell-on shrimp (31-40 per pound)2 bay leavesFrench bread
Preparation
Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended.
Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine.
Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.
