14 Fresh Shrimp, Large, with heads on
6 tablespoons unsalted butter, cut into 1 oz. pieces
1 1/2 teaspoons black pepper, ground
1 1/2 teaspoons black pepper, cracked
1 teaspoon Creole Seasoning
3 tablespoons Worcestershire sauce
1 teaspoon garlic, chopped
Juice of one lemon

Place the shrimp and all the ingredients, except the lemon juice and 3 oz. unsalted butter, in a sauté pan large enough so that the shrimp are in one layer. Place the shrimp in a 450 degree oven for 2 minutes. Remove the shrimp from the oven and begin to sauté over moderate heat. Add the lemon juice and melt the remaining 2 Tbls. of cold butter by swirling the pan and stirring with a fork. Serve the shrimp in a bowl and pour the sauce over the shrimp. Garnish with hot French bread for dipping. 

Creole Seasoning 

8 oz. salt 
2 oz. Garlic-granulated 
2 oz. Black pepper-ground 
1 tsp. cayenne pepper 
1 tsp. thyme 
1 tsp. oregano 
2 oz. paprika 
1 Tbls. onion-granulated 

Blend all ingredients in a mixing bowl. Store in a sealed container.