WITH ANGI BOSELLI Presented by GARLIC ROASTED PEEL AND EAT ROCK SHRIMP INGREDIENTS 6 tablespoons butter, divided 2 teaspoons seafood seasoning or shrimp boil 1 teaspoon cracked black pepper 2 cloves garlic, fi nely chopped 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh parsley 2 pounds rock shrimp, split and de-veined 1 tablespoon Worcestershire sauce 2 lemons, juiced METHOD In a heavy skillet melt butter over medium-high heat; add seafood seasoning, pepper, garlic and parsley. Sauté until garlic is soft then add shrimp. Cook 3 to 5 minutes until shrimp are opaque and cooked through. Add Worcestershire and lemon juice and stir well to coat shrimp with sauce. Serve with extra butter sauce and crusty garlic bread.