I first tried this at a New Year's Eve party one year and immediately had to ask for the recipe. I couldn't believe how simple it was. This is not for wimpy taste buds - I warn you now that this will be very, very hot. I recommend using Paul Prudhomme's Blackened Cajun Seasoning Blend for this, if it's available - if not, then use any brand you like. You control the amount of heat by how much spice blend you add - this is a true "to taste" recipe. And please don't overcook your shrimp or it will be tough. This is a lightning fast dish so you have to move very quickly. I buy big bags of precooked, peeled shrimp and have it thawed and ready to go. If you wish to make extra, make it in batches as if you add too much shrimp to the pan, you'll end up with soggy, steamy shrimp. This is the amount for one batch at a time - I don't ever make just one batch. Prep time assumes you have already thawed your shrimp (or use precooked fresh if you like).