Pan-Barbecued Shrimp

• 16 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1/2 teaspoon fresh rosemary leaves, crushed
• 1/2 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 bay leaf, crushed
• 1/2 teaspoon freshly ground black pepper
• 3 to 5 thyme sprigs, chopped, or 1/2 teaspoon dried thyme
• Salt to taste, if desired
• 2 pounds unshelled large shrimp, approximately 20 to 24, rinsed briefly in cold water
• 1/2 cup bottled clam juice
• 1/4 cup dry white wine

1. In a large cast-iron skillet or frying pan, melt eight tablespoons of the butter over high heat.
2. Add all the remaining ingredients except the remaining eight tablespoons of butter, the shrimp, clam juice and wine.
3. Stir well and add the shrimp.
4. Cook about three minutes, stirring and shaking the pan.
5. Add the remaining eight tablespoons of butter, clam juice and wine.
6. Cook, stirring and shaking the pan, for three more minutes.
7. Remove from the heat and serve immediately with the hot butter from the pan and French bread or rice.

butter, garlic, rosemary, oregano, cayenne pepper, bay leaf, freshly ground black pepper, thyme, salt, shrimp, clam juice, white wine

Taken from cooking.nytimes.com/recipes/12128 (may not work)