In a large skillet over moderately high heat, combine:
- Juice of 1 lemon
- 3 tablespoons Worcestershire sauce
- 2 teaspoons ground black pepper
- 1 teaspoons paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon powdered onion
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
Cook, tossing and moving until they turn pink, about 1 minute on each side:
- 1-1.5 pounds jumbo shrimp, head & tail on
Reduce heat to low and stir in butter, few cubes at a time, stirring constantly, but gently, and adding more only when butter is melted.
- 12 tablespoons unsalted butter, cubed
Remove skillet from heat. Place shrimp in a bowl and pour sauce over top.
Serve with:
- French bread