Creole Shrimp

• 1 stick (8 tablespoons) cold unsalted butter, cubed
• 1 large clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon ground black pepper
• 2 teaspoons Creole seasoning
• 1/4 cup Worcestershire sauce
• 1 jumbo head-on prawn, deveined, shell on

1. In a medium skillet, heat the butter over medium-high heat until melted.
2. Add the garlic, lemon juice, pepper, Creole seasoning and Worcestershire.
3. Add the shrimp and cook until pink, 3 to 5 minutes.

butter, clove garlic, lemon juice, ground black pepper, creole seasoning, worcestershire sauce, prawn

Taken from www.foodnetwork.com/recipes/anne-burrell/creole-shrimp.html (may not work)