Ingredients
1 cup (2 sticks) unsalted butter
1/2 cup olive oil
2 teaspoons finely minced garlic
4 whole bay leaves, finely crushed
2 teaspoons finely crushed dried rosemary leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon coarse salt
Cayenne pepper, to taste
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 pounds large shrimp, in the shell and preferably with heads
Crusty baguette, for serving
Preparation
Preheat oven to 450 degrees. In a heavy-bottomed ovenproof saucepan, melt butter; add oil, stirring to combine. Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne pepper, paprika, black pepper, and lemon juice. Cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce heat to low, and simmer, stirring frequently, 7 to 8 minutes. Remove from heat, and let stand at room temperature for at least 30 minutes.
Add shrimp, and stir to combine. Return to heat, and cook shrimp over medium heat until the shrimp turn pink, 6 to 8 minutes. Transfer saucepan to oven, and bake for 8 minutes. Remove from oven, and serve immediately with crusty baguette.
