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Ingredients

Serves 10 as an appetizer

• 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

Description

Billy Tauzin, Louisiana Congressman And Author Of ;Cook And Tell,; Shares His Recipe For Barbecued Shrimp, One Of His Cajun Specialties. This Recipe Is Easy To Prepare, Requiring Only A Handful Of Spices. Billy Prefers To Use Gulf Shrimp; He Finds Them To

Martha Stewart