1 CUP (2 STICKS) BUTTER
1 (16-OUNCE) BOTTLE ITALIAN DRESSING
4 TABLESPOONS MINCED GARLIC
2 TABLESPOONS WORCESTSHIRE SAUCE
5 TABLESPOONS BLACK PEPPER
2 TEASPOONS LEMON JUICE
2 POUNDS LARGE FRESH UNSHELLED SHRIMP
1 LARGE LEMON, THINLY SLICED

PLACE BUTTER, DRESSING, GARLIC, W-SAUCE, PEPPER AND LEMON JUICE IN A LARGE SKILLET OR SAUCEPAN. COOK OVER MEDIUM HEAT AND LET STAND FOR 20 MINUTES. PLACE SHRIMP IN A LARGE BAKING PAN. POUR SAUCE OVER SHRIMP AND STIR LIGHTLY,COVERING ALL SHRIMP WITH SAUCE. PLACE LEMON SLICES OVER SHRIMP. BAKE IN A PREHEATED 400 OVEN FOR 15-20 MINUTES, OR UNTIL SHRIMP TURNS PINK.
DO NOT OVERCOOK OR SHRIMP WILL DRY OUT.
SERVE WITH FRENCH BREAD FOR DIPPING.