Acadian Peppered Shrimp Serves 4. 1 pound butter 1/2 cup lemon juice 2 teaspoons fresh basil, chopped 2 teaspoons cayenne pepper 2 teaspoons fresh oregano, chopped 5 garlic cloves, minced 1 bay leaf, crumbled 1/2 c black pepper, finely ground Salt 4 pounds large raw shrimp in shells (30-35 per pound) Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Lay newspapers on the table. Serve the shrimp in their shells, peeling them at the table.