Before you start with this shrimp recipe, you should heed Uncle Mike’s advice. Peel shrimp and keep on peelin, until your done. THEN wipe your hands. No need to do it between shrimp – unless your a clean freak and don’t want your beer bottle all messy ; )

8 LBS Shrimp
16 OZ Italian Salad Dressing
1/4 CUP Peppercorns
1/2 CUP Garlic Cloves, sliced
3 LG Onions, sliced 1/4″ thick
1/4 CUP Cajun Seasoning, Blknd Redfish Seas
2 STICKS Butter

Preheat Oven to 450F

1. Wash Shrimp in cool, running water
2. In large 3-4″ deep pan, combine frst 6 ingrediants,tossing lightly to coat shrimp
3. Slice butter and distribute over the top
4. Cover pan with aluminum foil and bake until onions are clear and shrimp is pink (about 40 minutes), stirring after 25 minutes.

Serve with beer and french bread for dipping into the sauce.

Go LSU, ya’ll!