shrimp recipe from NYTimes cookbook

My pleasure!

Great idea, drbabs. Thanks!

If you shell the shrimp first, make a quick stock from the shrimp shells and use that instead of the clam broth--it will be much more shrimpy!

You're welcome -- have a great time!

Hurray! Thank you so much! This is the perfect recipe for feeding the in-laws.

Or, um, just look on my computer. Here it is:

1986 Pan-Barbecued Shrimp

Tip: You can shell the shrimp first, if you like; they'll be much easier to eat (they'll also cook more quickly).

8 tablespoons unsalted butter
1 tablespoon minced garlic
1/2 teaspoon fresh rosemary leaves, crushed
1/2 teaspoon dried oregano
1 bay leaf, crushed
3 to 5 thyme sprigs, chopped, or 1/2 teaspoon dried thyme
Salt
1/2 to 3/4 teaspoon cayenne pepper
1/2 teaspoon freshly-ground black pepper
2 pounds large shrimp, approximately 20 to 24, rinsed briefly in cold water (not shelled)
1/2 cup bottled clam juice
1/4 cup dry white wine

1. In a large sautepan, melt 4 tablespoons of the butter over high heat. Add the garlic, rosemary, oregano, bay leaf, thyme, salt to taste, cayenne, and black pepper. Stir well and add the shrimp. Cook about 3 minutes, stirring and shaking the pan.

2. Add the remaining 4 tablespoons of butter, the clam juice. and wine. Cook, stirring and shaking the pan, for 3 more minutes. Remove from the heat and serve immediately with the hot butter from the pan and country bread.

Serves 4.

I can -- I have the book on my desk. Will type it up and send it along shortly!