New Orleans Bbq Shrimp

Course : Cajun
Serves: 1
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14 large fresh shrimp -- heads on.
6 tablespoons cold unsalted butter -- cut into pieces
1 1/2 teaspoons black pepper -- ground
1 1/2 teaspoons black pepper -- cracked
1 teaspoon Creole seasoning -- (see recipe below)
3 tablespoons Worcestershire sauce
1 teaspoon garlic
1 medium lemon -- juice of

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 Tbl. granulated onion blend and store in sealed container

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