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1 1/2 pound butter 1 teaspoon rosemary

1 teaspoon leaf oregano 1 teaspoon paprika

1 teaspoon salt 1 teaspoon red pepper

8 cloves garlic, chopped 4 bay leaves

Juice of 1 lemon

12 large shrimp, heads on (16 to 20 to the pound)


Melt butter in a large saucepan and add all ingredients, except shrimp. Cook over medium

heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side.

Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and

three slices of lemon. Serve with French bread and salad for a classic New Orleans delight.

Makes 2 Servings

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