These will remind you of dining in New Orleans at Middendorf’s restaurant.
Preheat oven to 375 degrees. In a heavy bottomed sauté pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook 2-3 minutes.
Place head-on-shrimp in a large baking pan with a 1 inch lip. Pour melted butter mixture on top of shrimp, coating evenly. Place shrimp on center rack and cook 3-5 minutes or until pink and cooked. Turn one time, baste well and cook an additional 3-5 minutes. Serve with French bread.
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