Creole Shrimp

Ingredients

• 4 Tbs (1⁄2 stick) unsalted butter
• 2 tsp garlic, finely minced
• 11⁄2 lbs extra large raw shrimp (26/30 count), peeled and deveined, but with tails left on
• 1 cup dry white wine
• 2 Tbs Worcestershire sauce
• 2 Tbs fresh lemon juice
• 2 Tbs fresh parsley, minced
• 2 Tbs Creole spice mix

Directions

1. Combine the paprika, garlic powder, thyme, oregano, cayenne, salt and black pepper in a small bowl and set aside.
2. In a large skillet melt the butter over medium-low heat. Add the garlic and sauté for 1 minute until it is fragrant and beginning to color.
3. Turn up the heat to medium-high, add the shrimp and sauté for about 2 minutes until the shrimp is starting to turn pink, then add the white wine and cook for another 1 to 2 minutes until the wine starts to reduce.
4. Add the Worcestershire sauce and lemon juice and sauté until the shrimp is just barely cooked though, another minute or so. Season those with salt and pepper to taste.
5. Sprinkle the spice mix over the shrimp in the pan. Stir until spices have dissolved themselves into the sauce and the shrimp is nicely coated with the sauce. Immediately transfer the shrimp and sauce to a shallow serving bowl, sprinkle with parsley, and serve with the hot rice and crusty bread.