This has been a favorite for over 30 years!  Super simple and just delicious. Serve with crusty French bread and a great Chardonnay.  But be warned: only eat it  with people you really like cause it is super messy and you need time to peel and eat! That said, when it drips down your elbow and you find yourself trying to lick your elbow so you don’t miss a drop, you know it is really good, really good…

Whole shrimp, shell on. 1/2 lb per person

1 C veg oil

1 C butter

1 ½ T black pepper

3 Bay leaves

2 tsp. rosemary

½ tsp. Prudomme’s Blackened Redfish Seasoning

½ tsp. cayenne

½ tsp. oregano

1 T paprika

2 cloves garlic (minced)

1 lemon (sliced)

Melt butter and oil, add spices, and simmer 10 minutes.  Pour over shrimp in shallow baking dish and add lemon.  Bake at 450 degrees for 15 minutes. (1/2 pound shrimp per person). A convection oven works best, but since I don’t have one, I don’t use one. Also, since it is super hot heat, they continue cooking in the hot pan so take them out just as they are done (not quite undone but close) so they don’t get overcooked and mushy when served. I leave them right in the hot dish and let people serve.  And oh yeah, it’s not impolite to dunk your bread straight in the sauce!  In fact, it’s required.

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