2 pounds large fresh shrimp in shell (remove heads)
1 cup butter
1/2 cup olive oil
4 Tbsp. minced garlic
1 Tbsp. sweet basil, fresh is best
4 tsp. salt
1 tsp. lemon juice
2 Tbsp. Worcestershire sauce
5 Tbsp. black pepper

Melt butter in olive oil. Add other ingredients except shrimp. Let
sauce stand for at least 15 minutes. When ready to cook add shrimp
and sauce to skillet and cook for about 15 minutes, stirring often.
Divide shrimp into individdual bowls. Pour sauce over shrimp and
serve with French bread for dipping. Messy but Yum!! Finger bowls or
hot hand towels will have your guest neat once more.
You can make the sauce divide it and freeze it, so that you can
always be ready to enjoy it even with fewer shrimp.

I know many places in NOLA serve them with the head on, but theirs
are just off the boat.
This recipe came from Ralph & Kacoo, A Taste of Louisiana