peppered shrimp

So some might call this "BBQ" shrimp if they are from New Orleans.  I have about 6 different versions of "BBQ" shrimp that I like to do, but I'd rather call this one peppered shrimp.  It's in a butter sauce with lots of pepper and some seasonings. You'll want to serve it like a traditional New Orleanian would, with french bread to soak up all the yummy butter sauce. It gets a little messy peeling the shrimp, but trust me it is worth it to keep the shells on because it helps soak in the sauce even more! 

Ingredients: 

• 1 lb shrimp (Head's off but shells on)

• 5 tbsp butter

• 1.5 tbsp black pepper

• 1/2-1 tsp cayenne pepper (start with 1/2 tsp and work your way up!)

• 1 tbsp worchestshire sauce

• 1 tsp ground thyme

• 1 tsp slap ya mama

• 1 tbsp parsley

• 1/2 tbsp crushed rosemary

• Juice of 2 lemons (you can start with one and see how you like it- work your way up)

Directions: 

• In a large skillet melt down the butter

• Add all seasonings and juice ofone lemon

• Add shrimp in and cook until pink

• Shells will start to separate from shrimp, thats how you know it's time to turn off the heat- they're done!

• Serve in a bowl, with some sauce and french bread on the side