Yield: 1 serving. 8 jumbo shrimp, with shell and head 6-8 oz. cold, unsalted butter, cut into cubes 1 tsp. ground black pepper 1 tsp. cracked black pepper 1 tsp. Creole seasoning 4 Tbsp. Worcestershire sauce 1/2 tsp. chopped garlic 3 Tbsp. water juice of 1/2 lemon CREOLE SEASONING: 1/2 cup salt 1/3 cup granulated sugar 3/4 cup ground black pepper 1/4 cup cayenne pepper 1/3 cup dried thyme 1/3 cup dried oregano 1 1/2 cup paprika 1/3 cup powdered onion1/3 cup dried basil Place all ...

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