Place shrimp in a 13x9x2-inch glass baking dish.
Melt butter in
medium saucepan over medium heat. Whisk in Italian dressing, lemon
juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and
salt. Cool sauce to room temperature; mix into shrimp. Refrigerate
at least 1 hour and up to 3 hours, tossing occasionally.
Preheat oven to 450F. Bake shrimp until just opaque in center, about
15 minutes, and serve. Lay down newspapers on the table and invite
guests to peel-and-eat.