Julie'S Ultimate Cajun Shrimp

• 1/2 Cup olive oil
• 2 stick unsalted butter
• 4 oz. bottled clam juice
• 4 oz. dry white wine
• 12 cloves of garlic, minced
• 2 bay leaves
• 2 tsp. dry rosemary leaves,crushed between fingers
• 1/2 tsp. each dry basil and dry oragano, crushed between fingers
• 1/2 each tsp. salt, cumin, cayenne, nutmeg and paprika
• 1 1/2 Tbsp. freshly ground black pepper
• juice from 1/2 of a fresh lemon
• 3 lbs. raw shrimp, peeled and deveined
• 1/4 Cup chopped parsley
• 2 lemons, cut into large wedges
• hot ciabatta rolls

1. 1. In a heavy saucepan, melt buter and oil over medium heat.
2. 2. Add all remaining ingredients, except shrimp, parsley and rolls, and cook, uncovered, stirrring occasionally, until mixture is a rich, hazelnut brown (about 20 minutes).
3. 3. Add shrimp, stirring occasionally, and continue to cook until all are coral pink, about 10-2 minutes.
4. 4. Ladle into small, shallow bowls and garnish with parsley and lemon wedges.
5. 5. Serve with warm rolls to soak up every drop of the delicious sauce.

olive oil, butter, clam juice, white wine, garlic, bay leaves, rosemary, basil, salt, freshly ground black pepper, lemon, shrimp, parsley, lemons, rolls

Taken from www.epicurious.com/recipes/member/views/julies-ultimate-cajun-shrimp-1200977 (may not work)