Title: Hot and Spicy Shrimp
Categories: Cajun Seafood
Yield: 4 Servings
| 1 | lb | Butter |
| 1/4 | c | Peanut oil |
| 3 | | Cloves garlic, chopped |
| 2 | tb | Rosemary |
| 1 | ts | Chopped basil |
| 1 | ts | Chopped thyme |
| 1 | ts | Chopped oregano |
| 2 | tb | Ground pepper, cayenne |
| 2 | ts | Fresh ground black pepper |
| 2 | | Bay leaves, crumbled |
| 1 | tb | Paprika |
| 2 | ts | Lemon juice |
| 2 | lb | Raw shrimp in their shells |
| | | Salt |
| 1 | | Small hot pepper chopped or |
Shrimp should be of a size to number 30-35 per pound. Melt the Butter and
Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay
leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down
and simmer 10 minutes, stirring frequently. Remove the dish from the heat
and let the flavors marry at least 30 minutes. This hot Butter Sauce can
be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat
the Sauce, add the shrimp, and cook over medium heat until the shrimp just
turn pink, then bake in the oven about 30 minutes more. Taste for
seasoning, adding Salt if necessary.