Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   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 Garlic cloves minced 1 Bay leaf crumbled      1/2 c Black pepper finely ground 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. From Nathalie Dupree's "New Southern Cooking"