Ingredients
1
1/4 cups Italian dressing
2
tablespoons butter
1
tablespoon ground black pepper blend
1
teaspoon dried rosemary leaves, crushed
2
lb uncooked unpeeled large shrimp with tail shells left on
Lemon wedges
Fresh rosemary sprigs, if desired
Preparation
In large skillet, mix dressing, butter, pepper blend and rosemary; heat to boiling. Add shrimp; cook 6 minutes, stirring occasionally, until shrimp are pink.
Spoon shrimp and juices into serving bowls. Serve with lemon wedges. Garnish with fresh rosemary.
