Jan's Bar-Be-Que'd Shrimp

5 lbs. Large Shrimp
2 stks. Butter
1 8 oz. Bottle Italian Salad Dressing
3-4  Garlic Cloves, minced
1 Bay Leaf
1 Tbsp. Dried Italian Herbs
1 1/4 Tsps. Salt
1 tbsp. Cayenne Pepper
10 Dashes of Tabasco
2 Tsps. Black Pepper
3 Dashes of Lee & Perrins
Juice of one or more Lemons
French Bread   

NOTE:  Allow yourself to be creative with this dish.  
The amounts of pepper and lemon are just suggestions.  
Use as much as you like.  The sauce will be diluted once you 
add the shrimp - so be generous with the seasoning.            

1. Wash shrimp well, remove heads if you like and set aside. 

2. In a large pan or pot (with a cover), melt butter slowly and 
   then add the salad dressing and all other seasonings.  Mix well.  
   While stirring - bring mixture to a boil.  Reduce heat and simmer 
   for about 10 min.  Stir frequently.  Taste and adjust the seasoning 
   to your liking.

3. Add the shrimp and mix thoroughly.  Cook over med. heat for about
   8 to 10 minutes - or until shrimp turn pink.  
   (Allow longer cooking time for Jumbo Shrimp.)  
   Cover and let sit for about 5 minutes.

4. Serve with plenty of French Bread and Napkins.