Peppered Shrimp(Very Hot And Spicy!)

• 3 c. unsalted butter or margarine
• 1 c. seafood stock or 1 (8 oz.) bottle clam juice
• 5 garlic cloves, minced
• 4 bay leaves, minced
• 4 tsp. minced dried rosemary or 1 Tbsp. minced fresh rosemary
• 1 tsp. dried leaf basil or 4 tsp. chopped fresh basil
• 1 tsp. dried leaf oregano or 4 tsp. fresh chopped oregano
• 1 tsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. freshly grated nutmeg
• 1 Tbsp. Hungarian paprika
• 1/2 c. very finely ground black pepper
• 1/4 c. fresh lemon juice
• 6 lb. uncooked, unpeeled shrimp

1. In heavy, 10-quart Dutch oven, melt butter or margarine over medium heat.
2. Add all remaining ingredients, except shrimp.
3. Cook, uncovered, stirring occasionally, until butter or margarine is a rich hazelnut brown, about 20 minutes.
4. Add shrimp to sauce; stir gently to coat well.
5. Cook over medium heat just until all shrimp are coral pink, 10 to 12 minutes.

unsalted butter, seafood stock, garlic, bay leaves, rosemary, dried leaf basil, dried leaf oregano, salt, cayenne pepper, freshly grated nutmeg, paprika, ground black pepper, lemon juice, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439512 (may not work)