Place first 4 ingredients in a 13-inch-by-9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter.
Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in dish with bread for sopping up the juices. Makes 6 to 8 servings. Enjoy!
*Note: 3 lbs. frozen, peeled, large, raw shrimp, thawed according to package directions, may be substituted. Prepare recipe as directed, reducing pepper to 1/2 teaspoon.