I got the basic recipe from a Junior League cookbook. I also had some help while on vacation in Mexico with some friends from Baton Rouge who said that the Wishbone/butter/black pepper combo was a common recipe for what Cajun's call "barbecue shrimp". I make the sauce separately in batches and then reheat smaller portions with shrimp as needed, freezing the rest. To lighten it up and get closer to Jack's, thin with shrimp boullion (with water) and add fresh thyme and rosemary.

I'm hooked on this stuff and was sure happy when I figured it out. Enjoy!

Black Shrimp

3 sticks butter
1/2 cup ground black pepper
1 large bottle wishbone salad dressing
1 t. salt
5 pounds fresh shrimp in the shell

Combine all ingredients in a shallow baking dish and bake at 350 degrees for 45 minutes. Serve with french bread.