Barbecue Shrimp

By Sharon-2

This signature Creole barbecue shrimp recipe from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste

Ingredients

• 1/2 cup fat-free Caesar dressing
• 1/3 cup Worcestershire sauce
• 2 tablespoons butter or stick margarine
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 1/2 teaspoons black pepper
• 1 teaspoon hot pepper sauce
• 5 bay leaves
• 3 garlic cloves, minced
• 2 pounds large shrimp
• 1/3 cup dry white wine
• 10 (1-ounce) slices French bread baguette
• 10 lemon wedges

Preparation

Step 1

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges