Chef/Owner Jason Huguet with Steamboat Warehouse Restaurant
1 lb. 21/25 ct Shrimp (peeled & deveined)
1 pt. of Italian dressing (see attached recipe)
¼ C finely sliced green onion
In a medium skillet, heat the Italian dressing to a simmer. Place the shrimp in the pan and allow to cook about 3-5 minutes, or until pink. Add the green onion to the pan right before the shrimp are fully cooked. Serve in a bowl accompanied by some of the juice, along with toast points for dipping.
1 gallon water
1 1/2 packages of Italian dressing mix
1 cup extra virgin olive oil
1 1/3 cups white vinegar
Combine all ingredients and mix thoroughly with a wire whisk until all is incorporated.