Peel-And-Eat Shrimp With Spicy Creole Sauce

If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.

• Ready In: 16 mins
• Yields: 28 shrimp

Ingredients

• 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)

Directions

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.