Acadian peppered shrimp

4 servings

Ingredients

Quantity	Measure	Ingredient
1	pounds	Butter
½	cup	Lemon juice
2	teaspoons	Fresh basil, chopped
2	teaspoons	Cayenne pepper
2	teaspoons	Fresh oregano, chopped
5	eaches	Garlic cloves, minced
1	each	Bay leaf, crumbled
½	cup	Black pepper, finely ground
1	x	Salt
4	pounds	Large raw shrimp in shells

Directions

The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking"