Yield: 4 servings

Ingredients:

2 lbs. raw large shrimp in their shells
1 lb. butter
1/4 cup peanut oil
3 each cloves garlic, chopped
2 Tbsp. rosemary
1 tsp. fresh basil, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
2 Tbsp. ground cayenne pepper
2 tsp. fresh ground black pepper
2 bay leaves, crumbled
1 Tbsp. paprika
2 tsp. lemon juice
Pinch of salt
2 Tbsp. fresh parsley, chopped

Preparation:

Melt the butter and oil in a large sauté pan. Add the garlic, herbs, cayenne and black 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 meld for at least 30 minutes.

Reheat the sauce. Add the shrimp and cook over medium heat until the shrimp just turn pink. Add salt to taste. Lift shrimp out with a slotted spoon to a large platter.

Divide the butter broth into four ramekins for dipping and sprinkle each with chopped parsley.