Acadian Peppered Shrimp

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Title: Acadian Peppered Shrimp
Categories: Cajun, Fish/sea
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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