Barbecue Shrimp

Holly Clegg
  • Yield: 4 to 6 servings

Serve French bread to dip in the sauce.


4tablespoons olive oil
1/2cup fat-free Italian dressing
1tablespoon minced garlic
1teaspoon hot pepper sauce
1/3cup Worcestershire sauce
4-- bay leaves
1tablespoon prprika
1teaspoon dried oregano
1tablespoon dried rosemary
1teaspoon dried thyme
1-- lemon
2pounds headless large shrimp, unpeeled
1/3cup white wine (optional)


  1. In a large, heavy skillet, place olive oil, Italian dressing, garlic, hot sauce, Worcestershire sauce, bay leaves, paprika, oregano, rosemary and thyme.  Cook over medium heat until sauce begins to boil.  Squeeze lemon into sauce and then place both halves in sauce.  Add shrimp to cook 10 to 15 minutes.  Add wine, if using, and cook another 10 minutes, or until the shrimp are done.  Serve shrimp with sauce, from which bay leaves have been removed and discarded.

Nutritional Info *per serving

  • Calories 160
  • Fat 5.2g
  • Saturated Fat 1g
  • Cholesterol 168mg
  • Sodium 510mg