| | Ingredients |
| 1/3 cup | Butter |
| 1/3 cup | Olive oil |
| 8 cloves | Garlic, minced |
| 2 tablespoons | Snipped fresh basil |
| 1 tablespoon | Snipped fresh rosemary |
| 1 cup | Seafood stock or chicken broth |
| 2 tablespoons | Lemon juice |
| 4 teaspoons | Worcestershire sauce |
| 1/2 teaspoon | Salt |
| 1 teaspoon | Paprika |
| 1-1/2 teaspoons | Crushed red pepper |
| 2 pounds | Medium unshelled shrimp* |
Directions
1. In a 12-inch cast-iron or heavy skillet melt butter, Add oil and garlic, Stir over medium heat for 1 minute. Add basil, rosemary, stock, lemon juice, Worcestershire sauce, salt, paprika, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, Add shrimp; cook and stir over medium heat about 5 minutes or until shrimp are opaque. Transfer shrimp and juices to a deep serving platter. Serve with slotted spoon. Makes 8 servings.
*Note: If possible, purchase deveined shrimp in shells. Cooking the shrimp in the shells intensifies the flavor. Although a little messy to eat, this dish is fun and delicious.