Ingredients

1/2 Cup olive oil

2 stick unsalted butter

4 oz. bottled clam juice

4 oz. dry white wine

12 cloves of garlic, minced

2 bay leaves

2 tsp. dry rosemary leaves,crushed between fingers

1/2 tsp. each dry basil and dry oragano, crushed between fingers

1/2 each tsp. salt, cumin, cayenne, nutmeg and paprika

1 1/2 Tbsp. freshly ground black pepper

juice from 1/2 of a fresh lemon

3 lbs. raw shrimp, peeled and deveined

1/4 Cup chopped parsley

2 lemons, cut into large wedges

hot ciabatta rolls

Preparation

  1. In a heavy saucepan, melt buter and oil over medium heat.

  2. Add all remaining ingredients, except shrimp, parsley and rolls, and cook, uncovered, stirrring occasionally, until mixture is a rich, hazelnut brown (about 20 minutes).

  3. Add shrimp, stirring occasionally, and continue to cook until all are coral pink, about 10-2 minutes.

  4. Ladle into small, shallow bowls and garnish with parsley and lemon wedges.

  5. Serve with warm rolls to soak up every drop of the delicious sauce.