Triple Pepper Cajun Shrimp

Hot and spicy peel and eat shrimp just like you'd find in New Orleans.


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.  In a medium skillet, melt butter and add shrimp.  Add two tablespoons of the pepper mixture.  Saute, turning until shrimp turns pink (about 5 minutes).  Serve immediately.  Serves 4.  I like to have it with a loaf of French bread for dipping in the buttery sauce.  The leftover spice mixture can be sprinkled on everything from mashed potatoes to vegetables to poultry, meat and other seafoods.