Peppered Shrimp(Very Hot And Spicy!) - cooking recipe

Ingredients

3 c. unsalted butter or margarine
1 c. seafood stock or 1 (8 oz.) bottle clam juice
5 garlic cloves, minced
4 bay leaves, minced
4 tsp. minced dried rosemary or 1 Tbsp. minced fresh rosemary
1 tsp. dried leaf basil or 4 tsp. chopped fresh basil
1 tsp. dried leaf oregano or 4 tsp. fresh chopped oregano
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. freshly grated nutmeg
1 Tbsp. Hungarian paprika
1/2 c. very finely ground black pepper
1/4 c. fresh lemon juice
6 lb. uncooked, unpeeled shrimp

Preparation

In heavy, 10-quart Dutch oven, melt butter or margarine over medium heat.
Add all remaining ingredients, except shrimp.
Cook, uncovered, stirring occasionally, until butter or margarine is a rich hazelnut brown, about 20 minutes.
Add shrimp to sauce; stir gently to coat well.
Cook over medium heat just until all shrimp are coral pink, 10 to 12 minutes.