Ingredients: 1 1/2 cups butter 3 cloves garlic -- minced 2 whole bay leaves -- crushed fine (louisiana sweet laurel recommended) 2 teaspoons rosemary 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon nutmeg 1/2 teaspoon paprika 5 tablespoons fresh ground black pepper 2 tablespoons fresh squeezed lemon juice 3 pounds fresh shrimp in shell, heads removed

Recipe Info Category: Seafood Rating: 2 Contributor: Iris Chandler

In large heavy saute pan, melt butter. Add all other ingredients except the shrimp and cook over medium heat, stirring, about 20 minutes. Add shrimp to the sauce, mix thoroughly and cook over medium heat 6-8 minutes, or just until the shrimp turn pink. Serve at once. Add some of the sauce with each portion. (Have French bread on the table for sopping and plenty of napkins on hand!)