Barbeque Shrimp

½ cup fat free Caesar dressing

1/3 cup Worcestershire sauce

2 Tbsp. butter

1 Tbsp. dried oregano

1 Tbsp. paprika

1 Tbsp. dried rosemary

1 Tbsp. dried thyme

1 ½ tsp. black pepper

1 tsp. hot pepper sauce

5 bay leaves

3 garlic cloves, minced

2 lbs. large shrimp

1/3 cup dry white wine

10 slices French bread baguette

10 lemon wedges

Combine the first 11 ingredients in a large non-stick 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. Yields 5 servings.

Laura Nicolazzo