Louisiana Shrimp

• 1/4 tsp. cayenne
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 1/4 tsp. thyme
• 1/4 tsp. oregano leaves, crumbled
• 1/4 tsp. rosemary
• 1 bay leaf, crumbled
• 1/2 c. unsalted butter
• 1 Tbsp. Worcestershire
• 2 Tbsp. lemon juice
• 1 lb. whole or headless shrimp
• French bread
• cooked rice

1. Combine peppers and herbs in a bowl.
2. Melt butter in a heavy skillet over medium heat.
3. Add spices, Worcestershire sauce and lemon juice and simmer 5 minutes.
4. Remove from heat and set aside 30 minutes.
5. Return the skillet to medium-high heat until bubbly. Add the shrimp and cook until the shells turn pink, turning once. Place the pan under the broiler and cook 4 to 5 minutes.
6. Place shrimp in bowl and pour sauce over shrimp.
7. Serve with French bread and cooked rice.
8. Serves 2 to 3 as main dish, 4 to 6 as appetizer.

cayenne, white pepper, black pepper, thyme, oregano, rosemary, bay leaf, unsalted butter, worcestershire, lemon juice, headless shrimp, bread, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281870 (may not work)