1 - 16 oz. bottle Italian dressing
1 lb. butter
4 tbsp. black pepper
2 tbsp. cayenne pepper
3 to 4 tsp. worcestershire sauce
juice of 2 lemons
5 lb. jumbo shrimp, unpeeled

Heat dressing, butter, black and red pepper, worcestershire and lemon juice in saucepan. Place peeled shrimp in a large baking dish. Pour dressing over shrimp and stir.

Bake at 400°F for 20 to 25 minutes, stirring every 5 minutes. Serve over rice with french bread.