Ingredients:

4 bay leaves

1 1/2 pound butter

1 teaspoon rosemary

1 teaspoon leaf oregano

1 teaspoon paprika

1 teaspoon salt

1 teaspoon red pepper

8 cloves garlic, chopped

Juice of 1 lemon

12 large shrimp, heads on (16 to 20 to the pound)

Directions:

Melt butter in a large saucepan and add all ingredients, except shrimp. Cook over medium heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side. Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and three slices of lemon. Serve with French bread and salad for a classic New Orleans delight.

Serves 2.