Recipe - Acadian Peppered Shrimp2

1 pound Butter
One half cup Lemon juice
2 teaspoon Fresh basil; chopped
2 teaspoon Cayenne pepper
2 teaspoon Fresh oregano; chopped
5 Garlic cloves; minced
1 Bay leaf; crumbled
One half cup Black pepper; finely ground
Salt
4 pound Large raw shrimp in shells

The shrimp should be of a size to number 3035 per pound. Melt the butter
in a large deepsided 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 MCRecipe Digest by "Marie Smith" crafty1@earthlink.net on May
2, 1998