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Acadian peppered shrimp

Yield: 4 servings

1 lb Butter 1/2 c Lemon juice 2 ts Fresh basil chopped 2 ts Cayenne pepper
2 ts 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 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 stir- ring 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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