Oh, I can’t tell you how to multiply fractions or who wrote Tess of the d’Urbervilles but I could straight-up stand on your coffee table and sing every word of this song. And the misters DC and Steve Roll’N must say 'party' at least 47 times in the song. So every time I hear the word ‘party’ I automatically start singing there’s a party over here, there’s a party over there… wave your hands in the air, share your derriere!
Ahhhh…. the nineties.
This is one of my go-to recipes for entertaining ‘cause Ima old fool who’s so cool… [sorry, I really can’t help it] because it literally takes minutes to cook and I can whip out a batch of them just as guests are walking in the door.
I usually double or triple the recipe if we’re having a big crowd. These are great hot or room temperature so don’t worry about keeping them warm. If I double or triple the recipe I usually arrange them on a platter around a little dish of cocktail sauce or, if I’m just making a single batch, I pile them in bowl. You can leave the tails on for easy handling or serve with a little bundle of toothpicks.
Oh, also, the leftovers are amazing with pasta the next day! Enjoy!
1.5 pounds large shrimp, peeled and deveined
1 package Italian dressing mix
1/4 cup vegetable oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Pinch of salt
Add shrimp to a large zip-top bag or lidded container. Whisk together dressing mix (unprepared), oil, paprika, garlic powder, cayenne pepper and salt until well combined then add to shrimp. Toss to coat shrimp then refrigerate for 1-4 hours.
Line a baking sheet with aluminum foil. Drain shrimp from dressing mixture then place shrimp in a single layer on baking sheet. Broil shrimp on top rack of oven for 5-7 minutes or until pink and cooked through, flipping shrimp once during cooking.
Serve hot or at room temperature with cocktail sauce if desired.
Makes 10-12 appetizer-sized servings.