Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Butter
1/2 c Lemon juice
2 ts Fresh basil, chopped
2 ts Cayenne pepper
2 ts Fresh oregano, chopped
5 Garlic cloves, minced
1 Bay leaf, crumbled
1/2 c Black pepper, finely ground
Salt
4 lb 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. From Nathalie Dupree's "New
Southern Cooking"

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