1/2 cup salt

2 tablespoons ground black pepper

1 1/2 teaspoons cayenne pepper

1/2 teaspoon ground white pepper

1 tablespoon granulated garlic

1 teaspoon ground thyme

1 teaspoon dried oregano

1 teaspoon ground cumin

4 tablespoons sweet butter

2 pounds medium to large raw shrimp, shells on (with the heads on is even better)

In a small bowl, mix together all spices (this makes a nice big batch you can use later).  In a medium skillet, melt butter and add shrimp.  Add two tablespoons of the pepper mixture.  Saute, turning, until shrimp turns pink (4 - 5 minutes).  Serve immediately.  Make sure to run the shrimp through your palate before you peel it to get all that spicy goodness.  Serves 4.

Notes:  I like to enjoy it with French bread for dipping in the sauce.  The leftover spice mixture can be sprinkled on everything from potatoes to vegetables to poultry, meat and other seafoods.