Shrimp with Creole Sauce

• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2/3 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/4 teaspoon onion powder
• Pinch of cayenne
• Pinch of dried thyme
• 15-20 uncooked large shrimp , peeled and deveined
• 7 tablespoons butter, cut into small pieces
• 3 tablespoons Worcestershire sauce
• Juice of 2/3 a lemon
• 3 teaspoons garlic, minced
• Hot, cooked rice
• Hot french bread

In a bowl, combine the paprika, pepper, salt, garlic powder, oregano, onion powder, cayenne and thyme.

Add the shrimp and toss to cover well.

Melt 3 tablespoons of the butter in a large skillet over medium heat.

Add the Worcestershire sauce, lemon juice and garlic.

Sauté until the garlic is just wilted.

Add the shrimp and sauté until coral, about 3 minutes.

Add the remaining butter and stir until melted.

Serve the shrimp over the rice and pour a little of the sauce over both. Serve the hot bread for dipping in the sauce.

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