1 c. butter
1 c. vegetable oil
2 tsp. finely minced garlic
4 whole bay leaves, crushed
2 tsp. crushed rosemary leaves
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. cayenne
1 tbsp. paprika
3/4 tsp. fresh ground black pepper
1 tsp. lemon juice
2 lbs. whole fresh shrimp in the shell

In heavy saucepan melt butter then add oil and mix well. Add all other ingredients except shrimp. Cook over medium heat, stirring constantly until sauce begins to boil. Reduce heat and simmer 7-8 minutes, stirring frequently.

Remove from heat and let stand, uncovered, at room temperature 30 minutes. Add shrimp, mix. Put back on medium heat for 8 minutes or until shrimp turn pink. Put pan in preheated 450 degree oven and bake 10 minutes.

Serve equal portions with about 1/2 cup sauce over each and plenty of napkins!