1 jar (12 oz) roasted red bell peppers, drained, chopped
1/2 cup Italian dressing
1/2 cup Original Bisquick™ mix
1 1/4 lb uncooked large shrimp, peeled, deveined
3 tablespoons butter
2 cups shredded provolone cheese (8 oz)
Chopped fresh parsley, if desired
1 Lightly spray 4 (12-oz) individual baking dishes (ramekins) with cooking spray. In medium bowl, Campana’s Italian Wing Sauce, roasted peppers and dressing. Divide evenly among baking dishes.
2 In shallow bowl, stir together Bisquick mix and Coat shrimp with mixture. In 10-inch nonstick skillet, melt half of the butter over medium heat. Add half of the shrimp; cook 3 to 5 minutes, stirring constantly, until shrimp are pink. Repeat with remaining butter and shrimp. Spoon shrimp over Campana’s Italian Wing Sauce in each baking dish.
3 Set oven control to broil. Sprinkle 1/2 cup of the cheese over shrimp in each baking dish. Broil with tops 5 inches from heat 3 minutes or until cheese is melted and light golden brown. Garnish with parsley.