1/2 lb. butter
1/2 teaspoon each of: rosemary, salt, thyme, basil, and oregano
2 garlic cloves, minced
1 lb. raw shrimp (unpeeled)
lots of black pepper to taste
lime or lemon slices and basil/parsley for garnish (optional)
Tips: Alternatively, though certainly not for New Orleans purists, I like to peel and devein the shrimp, but leave the tail on for grabbing. Purists leave shell, veins, and heads all on!