Meals begin to have a certain theme!!! Yup….seafood! A quick fish taco is always good, topped with a bit of guacamole, and served with a “side” of sliced jicama (sprinkled with a bit of Adobo seasoning)……..
And there must always be shrimp!!! 
This is a super easy fix that Pinterest provided last year! You say you’re curious about the recipe?? OK, let me give you the very quick run-down……….
1.5 pounds of raw/uncooked shrimp (these were deveined only)
1 stick salted butter
1 med/large lemon…sliced thinly
1 package dry Italian dressing mix
Melt the butter in a 9”x 13” edged pan and place the lemon slices in a single layer on the bottom. Sprinkle about 1/3 of the package of Italian dressing mix over. Place the shrimp on top of these layers and sprinkle the rest of the seasoning mix on top of the shrimp. Bake @ 350F for 15 to 17 minutes (til the shrimp are bright pink). Enjoy!!!! A great no-fuss way to fix perfectly cooked shrimp. Served with a side of rice……….wonderful!!!!
Stay tuned for more happenings of the quilty variety shortly…………
This shrimp looks so good! I need to give it a try! So glad to have you back! 🙂
(teeth chattering) good to be back and thinking warm thoughts……lol lol lol!!!!!
Yum! A recipe to keep until the weather gets warmer here, in about 5 months time. LOL
Yes…..the older/more mature(!) we get, the more that the warmer temps have an appeal!!!!!
I would love this food. Especially since I love shrimp.
I fixed this for Super Bowl Sunday last year and couldn’t believe how wonderful it turned out, so had to have another go at it when we returned!!!! Really is pretty amazing!
Lucky you tucked in nice and warm…well I am too if I wear a sweater and stay in the house(which I do get to do a lot). It’s deep freeze weather again this week. low single digits as a high.
Your temps make me so-o-o-o-o thankful for (even) these not to awfully warm temps!!!! At least I can look out at green grass/palm trees!!!!
I love the guilty variety. Thanks for the recipe!
You are so very welcome!!! I hope you enjoy it and I so appreciate your stopping by and taking some moments to leave a few kind words!!!! Hugs…….
Yummy looks Great.
And tastes even better!!!! LOL!!!
Oh – those shrimps!!!!!!!
Yup……and they’re even BETTER than the photo indicates!!!!!!!
I bet fresh shrimp is to die for and this recipe looks wonderful!
They are but this time I used frozen and they were just as amazing!!!!!!!
Welcome back to Texas! It’ll warm up soon. Reading this post made me hungry.
DH and I laugh cuz, when we’re in TX, it seems we make almost a daily pilgrimage to an HEB!!!!! LOL!!!!!
Fish Taco – heard of it never tried it. Perhaps one day soon. I’m not too adventurous with my food
I think most ppl have to get passed the whole name of it!!! I’ve had them made with shrimp, mahi mahi, cod and (the ones I show in the post) Gorton’s brand crumb coated fish. Each has a different topping……some type of slaw, just lettuce with salsa, guacamole, pico de gallo, etc. Seems like there’s really no “rules”….just what you think you would like to wrap in a flour tortilla.
That looks really tasty! I have to admit I eat a lot of shrimp! I tend to buy it in bulk and make dinner out of what is an appetizer typically.
I will have to admit that I am hopelessly addicted to Texas shrimp!!!!! Prepared in any fashion, preferred w/0 batter/coating, and do as you say……dinner out of an “appetizer”. This oven recipe has become my “go to” for when a larger quantity is desired. They cook perfectly every time w/0 “babysitting”!!!!! LOL!!!
We are apparently shrimp twins!
LOL!!!!!!!
Oh yum!
Totally!!!!!!! LOL!!!
Wow … Look really good!!!
I was down in Rockport this week and picked up some fresh shrimp, then made this recipe when we got home! I didn’t have any Italian dressing mix so I just sprinkled some Tony Chachere’s seasoning on it and it was great! We loved it! You are right about the texture turning out perfect without babysitting.
Awesome shrimp!!! Any seasoning does work…..it’s mainly the oven idea that’s so appealing. YUM!!!!!!!