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| 1 x ca. 450 g | butter |
| 5 | cloves garlic minced |
| 1/2 Tasse | lemon juice |
| 1 | Bayleaf crumbled |
| 2 Teelöffel | basil fresh, chopped |
| 1/2 Tasse | Black pepper; finely ground |
| 1 Teelöffel | cayenne pepper |
| | Kosher salt to taste |
| 2 Teelöffel | Fresh cracked black pepper |
| 2 Teelöffel | oregano fresh, chopped |
| 4 x ca. 450 g | Large raw shrimp in shells |
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Start with 4 pounds of fresh shrimp (26/30). Melt the butter in a large saute pan 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 12 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table.
>Inspired by a recipe from Nathalie Dupree's "New Southern Cooking"
recipe for those hot summer days when the stove puts off way to much heat for comfort's sake. This is quick, delicious and goes wonderfully well with a nice pasta salad and a couple of ice cold beers.
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