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New Orleans Barbecued Shrimp

2 sticks butter
1 cup oil
1 T minced garlic
several bay leaves, crushed
1 T dried rosemary leaves, crushed
1 T paprika
1 t black pepper
1 t lemon juice
a little (maybe half a teaspoon) oregano
a little basil
a little salt
a little cayenne pepper
1/2 pound whole medium or large fresh whole shrimp with heads per person

In a big, heavy saucepan melt 2 sticks of butter, then add 1 cup
of vegetable oil and mix. Add garlic, bay, rosemary, paprika,
pepper, lemon juice, oregano, basil, salt and cayenne. Heat to
boiling and then simmer this mixture for about 10 minutes. Remove
from heat and let stand 30 minutes.

Add one-half pound of whole medium or large fresh whole shrimp
(heads, antennae, shells and all) per person -- for more than six
people you'll want to increase the sauce recipe. If you can't find
shrimp with the heads, that's okay, but it makes the meal more
dramatic and, I think, adds flavor. Cook over medium heat for 6
or 8 minutes, just until the shrimp turn pink.

Then put the pan in a 450 oven and bake for 10 minutes. Serve in
a wide bowl or large plate with lots of the sauce, with crusty
French bread on the side and a few bottles of white wine.


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