Peel-And-Eat Shrimp With Spicy Creole Sauce - cooking recipe

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)

Preparation

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