Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Butter |
| ½ cup | Lemon juice |
| 2 teaspoons | Fresh basil; chopped |
| 2 teaspoons | Cayenne pepper |
| 2 teaspoons | Fresh oregano; chopped |
| 5 | Garlic cloves; minced |
| 1 | Bay leaf; crumbled |
| ½ cup | Black pepper; finely ground |
| Salt | |
| 4 pounds | Large raw shrimp in shells |
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 Posted to MC-Recipe Digest by "Marie Smith" <crafty1@...> on May 2, 1998