1 lb butter
1/2 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
1/2 cup black pepper, finely ground
1 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.

Yield: 4 servings