2 whole bay leaves, crushed fine
2 teaspoons dried rosemary (or fresh if you have it)
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne or to taste
2 tablespoons freshly cracked black pepper
1 1/2 teaspoons paprika
1 whole garlic pod, minced
Melt two sticks butter in heavy cast iron skillet. Add 3/4 cup olive oil.
Sir in above ingredients. Bring to boil and simmer for 5 minutes. Set aside.
When ready to cook, re-heat spice oil mixture and add juice of two limes.
Put shrimp (in shell) into simmering sauce and cook 3-4 minutes. Let cool (so
your hands can handle the hot sauce). Serve in bowls with good crusty
French bread. Be sure you put out an extra dish to discard shrimp shells.