Note: this is messy but oh so good. BBQ shrimp is served in the finest restaurants around the south usually with steaming hot napkins (cloth of course) and lemons halves. Use the lemon to remove the shrimp smell and the hot towel to cleanse the fingers.
8 sticks of butter, cubed (yes, 8 sticks)
2 large yellow onions, sliced thinly
2 pounds fresh mushrooms, sliced
1 -16 oz bottle Wishbone Italian salad dressing
1 tablespoon Lowery's seasoning salt
1 tablespoons black pepper
Juice from 8 lemons
1/2 cup Lea and Perrins Worcestershire
Toss the first 4 ingredients in a large roaster. Mix remaining ingredients together and pour over the shrimp. Toss to mix. Cover with foil and bake in a preheated 350 degree oven for 25 to 30 minutes or until shrimp are done.
Toss several times during cooking.
Serve with plenty of napkins and in a wide bowl with a good helping of the sauce.