Shrimp with Spicy Creole Sauce

Laura Satterfield

Serves 4 as an appetizer or 2 as a main course

INGREDIENTS

· 1 teaspoon paprika

· 3/4 teaspoon pepper

· 1/2 teaspoon salt

· 1/2 teaspoon garlic powder

· 1/4 teaspoon dried oregano

· 1/8 teaspoon onion powder

· Pinch of cayenne pepper

· Pinch of dried thyme

· 28 uncooked large shrimp, shells intact

· 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

· 3 tablespoons Worcestershire sauce

· 3 tablespoons fresh lemon juice

· 2 teaspoons chopped garlic

· Hot French bread

DIRECTIONS

1. Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.

2. Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershire sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp; sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.

3. Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.