Directions

• 1 lb Butter
• 1/2 c Lemon juice
• 2 ts Fresh basil, chopped
• 2 ts Cayenne pepper
• 2 ts Fresh oregano, chopped
• 5 ea Garlic cloves, minced
• 1 ea Bay leaf, crumbled
• 1/2 c Black pepper, finely ground
• 1 x Salt
• 4 lb Large raw shrimp in shells

Instructions

1. The shrimp should be of a size to number 30-35 per pound.
2. 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.
3. Cook, stirring often, until browned to a rich mahogany colour, about 10 minutes.
4. Add the shrimp, stirring and turning to coat well with the seasoned butter.
5. 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