Barbecued Shrimp

1 cup (2 sticks) salt butter
1 cup vegetable oil
2 teaspoons garlic, minced
4 whole bay leaves, crushed fine
2 teaspoons crushed dried rosemary leaves
1/2 teaspoon each dried basil, oregano, salt, cayenne
1 tablespoon paprika
3/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
2 pounds whole fresh shrimp in the shell

In a heavy saucepan melt the butter, add the oil and mix well. Add all the other ingredients except the shrimp and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put the pan in a preheated 450 degrees oven and bake for 10 minutes. Serve equal portions of shrimp with about 1/2 cup of sauce ladled over each one. Serve this dish in gumbo or soup bowls and be sure to stir the sauce well when you ladle it out; the solids that settle to the bottom of the pan should be poured over the shrimp along with the sauce. Serve with French bread for sopping in the sauce. Serves 4. Sooooo very good.
Dot in Mississippi

http://www.nancyskitchen.com