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.