Title: Acadian peppered shrimp 2
 Categories: None
      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