| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 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 |
INSTRUCTIONS
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@earthlink.net> on May 2, 1998
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