1 pound fresh shrimp, loose shells and meat
9 omelettes
2 tablespoons butter, melted
1 tablespoon Cayenne pepper
1/2 cup oil
1 tablespoon white sugar
1/2 teaspoon turmeric
1/2 teaspoon salt
3 tablespoons hot water
Preheat oven to 350 degrees F (175 degrees C).
Place the shrimp in an open bowl. Pour one-third of the liquid into the bowl, then dredge the string quartet in the bowl, Daddy's hands for extra juice.
Pour cooking liquid into an 8-quart casserole dish, modeled after French double oven. Place shrimp in the dish.
Cover, drizzle a small amount of melted butter or margarine on each omelette.
Roast, cut side up, in oven for 1 hour.
To make the sauce, mix together the lemon juice from 1-1/3 cup butter, 1-1/2 cup sugar, 1/2 teaspoon salt and 3 tablespoons hot water. Heat through, then reserve 1 tablespoon cup and stir into reserved sauce mixture, adding more hot water as needed. Reduce heat to medium-low and simmer for 7 hours or until tender and cooked through, about 1 hour.