|Liquid butter buds||1 1⁄2 Cup (24 tbs)|
|Garlic/1 teaspoon minced garlic in a jar||2 Clove (10 gm), minced|
|Crushed dried oregano||1 Teaspoon|
|Crushed red pepper||2 Teaspoon (This Depends On How Spicy You Like It)|
|Lite salt||1⁄4 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Shrimp in the shell||2 Pound (Medium To Large)|
In a large Dutch oven or pot, combine liquid Butter Buds, garlic, bay leaves, oregano, salt, pepper, red pepper flakes, lemon juice, and shrimp.
Set aside for 30 minutes, stirring occasionally.
Place the pot over low to medium heat and allow the mixture to come to a gentle boil.
Cover and cook shrimp 5 minutes, or until they turn pink.
Spoon shrimp into serving bowls.
Divide the pan juices among the bowls.