2 sticks unsalted butter
1/2 cup olive oil
4 tsp minced garlic
4 bayleaves finely crushed
3-4 tsp finely crushed rosemary
1/2 tsp basil
1/2 tsp oregano
1 tbsp paprika
1/2 tbsp corse salt (sea salt)
Cayenne Pepper to taste
1 tsp lemon juice
2 lbs large shrimp in shell with heads
Crusty french bread for dipping
Preheat oven 450
In heavy oven proof sauce pan melt butter, add olive oil. Stir to combine butter and oil.
Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne, paprika and lemon juice.
Cook over med heat stirring constanly until sauce begins to boil slightly.
Reduce to low heat and simmer for additional 10 min.
Remove from heat, let stand for 10-15.
Add shrimp, stir to combine. Return to heat, cook over med heat until shrimp turns pink.
Transfer to oven, bake 8 min.
Slice french bread (sanwich width), bake until just crispy.
Serve while hot.
Pairs Well With
To Die For!!!!! You may want to double the recipe.
*The reason to cook he shrimp with peelings is to give flavor, however if you prefer you can cook them peeled. I prefer to cook them with peelings, as the heads hold a nice flavor. Remove head and squeeze juices over bread.