| 1/2 cup | Fat-free Caesar dressing |
| 1/3 cup | Worcestershire sauce |
| 2 tablespoons | Butter or stick margarine |
| 1 tablespoon | Dried oregano |
| 1 tablespoon | Paprika |
| 1 tablespoon | Dried rosemary |
| 1 tablespoon | Dried thyme |
| 1 1/2 teaspoons | Black pepper |
| 1 teaspoon | Hot sauce |
| 5 | Bay leaves |
| 3 | Garlic cloves, minced |
| 2 pounds | Large shrimp |
| 1/3 cup | Dry white wine |
| 10 (1-ounce) slices | French bread baguette |
| 10 | Lemon wedges |
Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.