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Barbecue Shrimp

Lynn and I are trying to cook more now that we are at home A LOT. I'm trying to create a menu of recipes that we can rotate every two weeks. That way we know exactly what to get at the grocery store- which not only saves time, but also money by finding items on sale.
I tried this new recipe and really enjoyed it. The name is a little misleading- it's not barbecue tasting at all.

Barbecue Shrimp

1 1/2 lb unpeeled jumbo raw shrimp (21/25 count)
1 large lemon, cut into wedges
1 (.7 oz) envelope Italian dressing mix
1/2 cup melted butter (I added a little more for extra juices)
1/2 cup loosely packed fresh leaf parsley

1. Preheat oven to 425 degrees. Place shrimp and lemon in a 13X9 inch baking dish. Stir together dressing mix and butter. Pour butter mixture over shrimp, stirring to coat.
2. Bake, covered at 425 degrees for 25 to 30 minutes or just until shrimp turn pink, stirring once.
3. Remove shrimp mixture from oven, and sprinkle with parsley.

We added a loaf of Texas toast to the oven. You can sop up the extra juices with the toast. It is de-lish. This was taken from June 2011 Southern Living magazine.