1 lb. shrimp
1/4 c. butter
1/4 c. vegetable oil
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. barbecue sauce
1 bay leaf
1 garlic clove, crushed
1/2 tsp. dried basil
1/2 tsp. rosemary
1/2 tsp. paprika
1/2 tsp. dried red pepper

Shell and devein shrimp. In large skillet, melt butter; add shrimp. Saute 3 to 4 minutes until shrimp turns pink. Add remaining ingredients. Simmer on low 3 to 4 minutes, stirring occasionally. Cover and let stand about 5 minutes. Serves 2.