Acadian peppered shrimp

• 1 lb Butter
• 1/2 c Lemon juice
• 2 t Fresh basil, chopped
• 2 t Cayenne pepper
• 2 t 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

The shrimp should be Large, 26-30 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.
 

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