Peel-And-Eat Shrimp With Spicy Creole Sauce

• 1 teaspoon paprika
• salt and pepper (I use about 1/2 teaspoon salt and about 3/4 teaspoon pepper)
• 1/2 - 3/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon onion powder
• 1 pinch cayenne pepper
• 1 pinch dried thyme
• 25 -28 uncooked large shrimp, with shells left on
• 8 tablespoons butter, cut into pieces (no subs!)
• 3 tablespoons Worcestershire sauce
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped garlic (or to taste)

1. In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
2. Add in the unpeeled, uncooked shrimp and toss to coat.
3. In a large skillet melt 4 tablespoons butter over medium heat.
4. Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
5. Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
6. Add in remaining 4 tablespoon butter and stir until melted.
7. Transfer the shrimp to a large bowl.
8. Pour sauce from skillet over the shrimp and serve.

paprika, salt, garlic, oregano, onion powder, cayenne pepper, thyme, shrimp, butter, worcestershire sauce, lemon juice, garlic

Taken from www.food.com/recipe/peel-and-eat-shrimp-with-spicy-creole-sauce-140882 (may not work)