Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        head-on U-10 shrimp
   2 1/2  cups          butter
   5      teaspoons     minced garlic
   1      cup           dry sherry
   4      tablespoons   spice mix
   2 1/2  cups          olive oil
  24                    bay leaves
   1      teaspoon      thyme
     1/2  cup           chopped celery
     1/2  cup           chopped parsley
     1/2  cup           chopped onion
                        SPICE MIX:
   2 1/2  tablespoons   rosemary
   2 1/2  tablespoons   paprika
   2      teaspoons     fresh ground black pepper
   1 1/4  teaspoons     sweet basil
   1 1/4  teaspoons     marjoram
   1 1/4  teaspoons     kosher salt
     1/4  teaspoon      cayenne
   2      teaspoons     turmeric
   1      teaspoon      fresh ground white pepper
   1      teaspoon      tarragon

Preparation:

Grind rosemary and tarragon coarsely in a coffee mill and combine with remaining ingredients. ( Not recommended to use the coffee mill for coffee again, only for spices ) In a 14 inch skillet sweat the celery, onion and fresh parsley in the butter and oil. Add garlic and sauté for one minute. Add remaining ingredients except shrimp and bring to boil while mixing thoroughly. Add shrimp and cook over high heat for 20 to 25 minutes stirring occasionally to assure all shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty French bread. Goes especially well with champagne!