Bbq Shrimp 2

• 2 sticks butter
• 1 cup oil
• 1 Tablespoon minced garlic
• several bay leaves, crushed
• 1 Tablespoon dried rosemary leaves, crushed
• 1 Tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon lemon juice
• a little (maybe half a teaspoon) oregano
• a little basil
• a little salt
• a little cayenne pepper
• 1/2 pound whole medium or large fresh whole shrimp with heads per person

1. In a big, heavy saucepan melt 2 sticks of butter, then add 1 cup of vegetable oil and mix. Add garlic, bay, rosemary, paprika, pepper, lemon juice, oregano, basil, salt and cayenne. Heat to boiling and then simmer this mixture for about 10 minutes. Remove from heat and let stand 30 minutes.
2. Add one-half pound of whole medium or large fresh whole shrimp (heads, antennae, shells and all) per person -- for more than six people you'll want to increase the sauce recipe. If you can't find shrimp with the heads, that's okay, but it makes the meal more dramatic and, I think, adds flavor. Cook over medium heat for 6 or 8 minutes, just until the shrimp turn pink.
3. Then put the pan in a 450 oven and bake for 10 minutes. Serve in a wide bowl or large plate with lots of the sauce, with crusty French bread on the side and a few bottles of white wine

butter, oil, garlic, bay leaves, rosemary, paprika, black pepper, lemon juice, oregano, basil, salt, cayenne pepper, shrimp

Taken from www.epicurious.com/recipes/member/views/bbq-shrimp-2-1203903 (may not work)