1 cup butter
2 cups olive oil
1 cup Worcestershire sauce
4 lemons halved then quartered
2 teaspoons cayenne pepper
1 tablespoon italian seasoning
4 sprigs fresh rosemary
1 pod garlic, peeled
1 teaspoon paprika
1 teaspoon salt
2 tablespoons chef paul prudhomme seafood magic
4-5 pounds large shrimp weighed before you remove the heads
here's the commentary:
use like 2 sticks of butter and the same amount of olive oil, you can't tell the difference except you won't have a heart attack when you're 40
use 2 lemons instead of 4 - 4 is way too many
use 2 pods of garlic. garlic. garlic. garlic. beer. scotch. bourbon. bacon. garlic. what else do you need, really?
maybe use more rosemary too - like 6 or 8 sprigs - take the little leaves off the stick and throw out the stick
OK - it's easy - take everything except the shrimps mix well, low heat and reduce uncovered at least 30 minutes. lemon should just look like brown stained peels. garlic should be soft-ish and taking on the color of the sauce.
now here's the real trick part - turn off the heat and let it sit for several hours. if you can't do this part, don't worry. it's still great. but making it around lunchtime and then letting it sit until dinner gets the lemon soft, mild and delicious and gets the garlic all tasty too.
when you're ready to eat, throw in the shrimp and cook for 10-15 minutes uncovered on low heat in their shells without their heads.
shrimp should get orange and curl up.
serve with pasta or warm bread.