New Orleans Barbeque Shrimp

This was reduced from a recipe for 6 lbs shrimp, and I adapted it to taste like one I fell in love with at a restaurant on Bourbon Stree in New Orleans - they wouldn't give me their recipe but said their secret ingredients were honey and Worcestershire sauce.

1 cup unsalted butter

1 bay leaf (or 2 small)

2 tsp (or a little less) minced dried rosemary (or 1/3 Tb minced fresh)

1/3 tsp dried basil (or 1-1/2 chopped fresh)

1/3 tsp dried oregano

1/3 tsp salt

1/3 tsp cayenne

1/3 tsp freshly grated nutmeg

1/3 TB Hungarian paprika

1/6 cup finely ground black pepper

1/3 cup clam juice

2 garlic cloves, minced

1/8-cup fresh lemon juice

6 Tb-1/2 cup honey

About 1 cup Worcestershire sauce

2 lbs uncooked, unpeeled shrimp (I use large or x-large)

Bread for dipping

Melt butter over medium heat. Add all remaining ingredients except shrimp and bread. Cook, uncovered, stirring occasionally, until rich hazelnut brown, about 20 min. (I don't think I wait that long.) Add shrimp and stir to coat well. Cook over medium heat just until shrimp are coral pink, about 10-12 minutes. Ladle shrimp into soup plates. Spoon butter over liberally. Serve with plenty of bread and napkins.

I've also made this with peeled shrimp (a lot less messy), but didn't cook them in the sauce, just served them with it since I think the sauce would overwhelm them otherwise.

(I actually made a mix of the dry herbs first, and keep it on hand and just mix up some of the other stuff when I want to make some - I think I ground the bay leaf)