---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Acadian Peppered Shrimp
  Categories: Cajun, Fish/sea
       Yield: 4 servings
  
       1 lb Butter                            1/2 c  Lemon juice
       2 ts Fresh basil, chopped                2 ts Cayenne pepper
       2 ts Fresh oregano, chopped              5 ea Garlic cloves, minced
       1 ea Bay leaf, crumbled                1/2 c  Black pepper, finely ground
       1 x  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, stir- ring 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. From Nathalie Dupree’s “New Southern Cooking”
  
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