Ingredients
4 pounds raw shrimp, shells on, well rinsed and drained
2 sticks unsalted butter
½ cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
¼ cup Worcestershire sauce
1 tablespoon Emeril’s Essence or Creole seasoning*
½ teaspoon cayenne
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 teaspoon salt
1 teaspoon black pepper
Juice from 2 small lemons, cut in half
1 large loaf French bread – heated through

Directions

1. Preheat the oven to 350 degrees F.
2. Rinse the shrimp under cold running water and let drain.
3. Spread the shrimp in 1 layer in a large roasting pan, shallow pan or baking dish.  Depending on the size of your pans, you may need 2 pans.
4. In a medium saucepan/pot, melt the unsalted butter over medium heat.  Add the next 11 ingredients, except for the bread, and stir to mix well.  Continue cooking over medium heat for about 15 minutes or until heated through and fragrant.  Remove from heat and pour the sauce over the shrimp and stir to coat.  Optional – you can add sliced lemons on top of the shrimp mixture.  Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out.  While the shrimp is cooking, wrap the French bread in aluminum foil and bake in the oven with the shrimp for the last 10-15 minutes or until bread is heated through.  Remove from the oven and place shrimp into a large serving bowl to be peeled and eaten.  Serve the sauce in individual bowls or ramekins along with the sliced French bread for dunking.

*Emeril’s Essence can be found on Amazon, but if you don’t have it or Creole seasoning, you can make your own. Combine all ingredients thoroughly and store in an airtight jar or container.
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme