2 lb Unpeeled medium-size fresh
- shrimp with heads
3 qt Water
1 lg Carrot
2    Celery stalks, quartered
1 md Onion, quartered
1/2 c  Fresh thyme sprigs, with
- stems
1/2 c  Fresh parsley sprigs
1/2 c  Fresh basil leaves
1/2 c  Fresh oregano sprigs with
- stems
1 tb Dried savory

Remove heads and peel shrimp; place heads and shells in a large Dutch oven.
Reserve shrimp for another use. Add water and remaining ingredients; bring
to a boil. Reduce heat, and simmer, uncovered, 45 minutes. Pour mixture
through a wire mesh strainer into a container, discarding solids. Use
desired amount of stock for soups and sauces, and freeze remainder for
another use.