In a moderate oven (350˚F), place a large baking pan (approx. 10” X 16” x2 1/2” or thereabouts) or large cast iron skillet and melt all the butter.

With a vegetable peeler, strip the lemons of their skin, juice them and add the juice and skins (not the pulp) to the butter and stir (in the oven). Add the garlic, stir and cook 5 minutes. Add the seasoning spices, stir and cook 5 minutes more.

Raise the oven temperature to 400˚F and add the shrimp (mix ‘em up!) cook 8-10 minutes or until pink and solid to the touch.

Serve with toasted French bread and plenty of napkins.

NOTE: For more intense flavor, make the sauce, let cool and marinate shrimp 1-4 hours, fire up the broiler and cook under the flame stirring until done and lightly browned. 8-10 minutes.