Instructions: Start with 4 pounds of fresh shrimp (26/30). Melt the butter in a large saute pan 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 12 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table.

recipe for those hot summer days when the stove puts off way to much heat for comforts sake. This is quick, delicious and goes wonderfully well with a nice pasta salad and a couple of ice cold beers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.