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Sheryl’s ‘Finger lickin’ BBQ Shrimp


2 Pounds
Jumbo (leave heads on) 18-20 shrimp
Italian Dressing
1 1/2 Cups
Preferably Robusto
1/4 Cup
Fresh or dried
Bay leaf
1/4 Cup
Fresh Chopped fine
1 Teaspoon

Preparation mode:

Creating my version of BBQ Shrimp is so easy,you will say, “Now how’d she do that? When cooking sometimes less is BEST. When I first heard of someone saying they were going to make BBQ shrimp,  I immediately thought I would be eating shrimp with some sort of traditional BBQ sauce on them. When I was served my plate, my eyes had to take a second look. I asked my friend how she made them and she went on to list about 15-20 ingredients. I quickly realized that Italian Salad dressing had many of the things needed. I believe in making cooking as simple as can be but with loads of flavor. This recipe is always a favorite and sometimes makes you want to lick the plate and your fingers making sure you don’t leave any sauce behind.


Clean jumbo shrimp by taking scissors and cutting antenna and the tip of the shrimp head removing the  eyes and pointed part.

With that pair of scissors, cut the back of the shrimp  about halfway. Leave the peelings  and head on the shrimp.

Season shrimp with granulated garlic

In a clean large container, pour salad dressing over cleaned shrimp ( marinate for 3 hours or over night)

Melt butter in a saucepan

Add garlic, parsley and bay leaf and simmer for 2 minutes

Pour contents of shrimp and salad dressing  into butter

Cook covered over medium heat for 5 minutes or until pink.

Stirring occasionally tossing sauce over shrimp

Take  off stove and stir shrimp and sauce together and  let marinate

Do not over cook shrimp or they will be hard to peel and stick to the shell.

Serve with french bread for dipping