New Orleans BBQ Shrimp

     14 lg Fresh shrimp; heads on.             1 ts Creole seasoning
      6 tb Cold unsalted butter; cut in        3 tb Worchestershire sauce
  1 1/2 ts Black pepper; ground                1 ts Garlic
  1 1/2 ts Black pepper; cracked                    Juice of one lemon

  Place the shrimp and all the ingredients except lemon juice and 3 oz.
  of butter in a large saute pan so that the shrimp are in one layer. Place
  shrimp in 450 degree oven for two minutes.  Remove and begin to saute
  over moderate heat. Add lemon juice and remaining butter by swirling
  pan and stirring with a fork. Serve in bowl with sauce and lots of bread
  for dipping. (And lots of napkins!!)

  Creole seasoning 8 oz. salt 2 oz. garlic granulated 2 oz. black pepper 1
  tsp. cayenne pepper 1 tsp thyme 1 tsp oregano 2 oz. paprika 1 Tbl.
  granulated onion

  Blend and store in sealed container