Recipe Categories
Seafood 
Cajun/Creole
Cajun Shrimp

Lynn's  Peppered Shrimp

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.

Win or lose, do it fairly.

- Knute Rockne