1 pound butter
1/2 cup lemon juice
2 teaspoons fresh basil, chopped
2 teaspoons cayenne pepper
2 teaspoons fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 teaspoon black pepper, finely ground
4 pounds large raw shrimp in shells (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 shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.
Lay newspapers on the table. Serve the shrimp in their shells, peeling them at the table.