All I have to say about this recipe is WOW! It was amazing! My only suggestion is to make sure you tell whoever you are serving the dish to that the peelings are still on the shrimp (My husband learned that the hard way). I am going to put the leftovers on a spinach salad.
Italian BBQ Shrimp
1/4 cup olive oil
1/2 cup fat-free Italian Dressing
6 cloves garlic, minced
1 teaspoon hot sauce
1/4 cup Worcestershire sauce
8 bay leaves
2 teaspoons paprika
1 teaspoon dried oregano leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 teaspoon pepper
1 teaspoon salt, optional ( I didn't use this)
2 pounds unpeeled headless large shrimp
2 ounces dry white wine
In a large, heavy non-stick skillet, combine the oil, Italina dressing, garlic, hot sauce, Worcestershire sauce, bay leaves, paprika, oregano, rosemary, thyme, pepper, and salt. Cook over medium heat until the sauce begins to boil. Add the shrimp. Cook approximately 10 minutes. Add the wine, and cook another 5 to 7 minutes, or until the shrimp are done. Serve the shrimp with the sauce.
* If you are eating this dish with someone who isn't on a diet I would get some french bread. The sauce would be wonderful on bread!