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| 1 x ca. 450 g | butter |
| 2 Teelöffel | basil fresh, chopped |
| 2 Teelöffel | oregano fresh, chopped |
| 1 | Bayleaf crumbled |
| 1 | salt |
| 1/2 Tasse | lemon juice |
| 2 Teelöffel | cayenne pepper |
| 5 | cloves garlic minced |
| 1/2 Tasse | Black pepper, finely ground |
| 4 x ca. 450 g | Large raw shrimp in shells |
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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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