New Orleans Bbq Shrimp

Course : BBQ
Serves: 4
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14 large fresh shrimp; heads on
1 teaspoon Creole seasoning (see recipe)
6 tablespoons cold unsalted butter; cut up
3 tablespoons Worcestershire sauce
1 1/2 teaspoons black pepper
1 teaspoon garlic
1 1/2 teaspoons black pepper cracked
2 tablespoons lemon juice

Preparation / Directions:

Place the shrimp and all the ingredients except lemon juice and 3 oz. of butter in a large sauté pan so that the shrimp are in one layer. Place shrimp in 450F oven for two minutes. Remove and begin to sauté over moderate heat. Add lemon juice and remaining butter by swirling pan and stirring with a fork. Serve in bowl with sauce and lots of bread for dipping. (And lots of napkins!!) Creole seasoning 8 oz. salt, 2 oz. garlic granulated, 2 oz. black pepper, 1 tsp. cayenne pepper, 1 tsp thyme, 1 tsp oregano, 2 oz. paprika, 1 tbs granulated onion. Blend and store in sealed container

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