Title: Italian Seasoned Shrimp
Categories: Shellfish, Main dish, Cajun
Yield: 6 Servings

2 lb Lge. raw, unpeeled shrimp
1/4 c Olive oil
1 tb Rosemary
1/2 ts Oregano
2 Bay leaves, crumbled
1/2 Lemon, squeezed
3 Cloves garlic, sliced
1 ts Accent
2 lg Bell peppers, quartered
Salt to taste
Lots of black pepper
2 Sticks melted butter
Dash of Tabasco sauce
2 tb Worcestershire sauce
1/2 ts Thyme
1/2 ts Basil
1/8 ts Crushed red pepper (or more)
1/4 c Dry white wine
1 ts Sugar
2 lg Onions, quartered
2 Ribs celery, cut into chunks

Melt butter in saucepan and remove from heat. Combine all ingredients,
except shrimp and black pepper. Pour sauce mixture into shallow baking pan.
Place shrimp over sauce and cover with black pepper. Mix well and
refrigerate for several hours or overnight. Stir occasionally to allow
shrimp to be well coated with marinade. Preheat over to 425 F. and cook
shrimp uncovered for abt. 25 minutes or until shells are soosened around
shrimp. Stir twice while cooking, remove from oven and serve with hot
French bread and cold beer. Courtesy Telephone Pioneers BillSpalding *P
CRBR 38 A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini