Servings: 2

1 pound (16-20 count) large shrimp, peeled and deveined 1 pound (16 to 20 count) large shrimp, peeled and deveined
5 Tbsp of Laurie’s Special Spice Blend (use entire amount from below) 5 Tbsp of Laurie’s Special Spice Blend (use entire amount from below)
3 large cloves minced garlic 3 large cloves minced garlic
1-1/2 tsp Worcestershire sauce 1-½ tsp Worcestershire sauce
1/4 tsp Louisiana hot sauce or tabasco sauce ¼ tsp Louisiana hot sauce or tabasco sauce
1/2 cup extra virgin olive oil ½ cup extra virgin olive oil
1/4 cube real butter ¼ cube real butter
1/2 cup white wine, chicken broth, or water ½ cup white wine, chicken broth, or water
1 lemon cut in half. Cut ½ of lemon sliced into rounds, seeds removed. Reserve other half. 1 lemon cut in half. Cut ½ of lemon sliced into rounds, seeds removed. Reserve other half.
Fresh chopped parsley Fresh chopped parsley
 
Laurie’s Special Blend (should make approximately 5 Tbsp): subheading: Laurie’s Special Blend (should make approximately 5 Tbsp):
4 teaspoons freshly ground black pepper 4 teaspoons freshly ground black pepper
1/4 tsp cayenne pepper ¼ tsp cayenne pepper
1 tsp paprika 1 tsp paprika
1 tsp salt 1 tsp salt
1 tsp dried thyme 1 tsp dried thyme
1 tsp dried oregano 1 tsp dried oregano
1 tsp dried rosemary, slightly crushed 1 tsp dried rosemary, slightly crushed
1 tsp dried basil 1 tsp dried basil

In a large heavy skillet (I used my ugly, black cast iron frying pan for Halloween ambiance), add oil and allow to warm
Add Laurie’s Special Spice blend and allow to bloom for 1 minute.
Add garlic, Worcestershire, and hot sauce, stirring constantly.
Add white wine, butter, lemon slices, and shrimp.
Stir to blend thoroughly and cook over high heat for approximately 4 to 5 minutes (stirring frequently until almost cooked).
Remove cooked lemons and add 1 Tbsp fresh lemon juice from reserved half.
Serve into individual shallow bowls with warm French Bread for dipping into sauce.

Not as soupy as the original Killer Shrimp recipe. Add more wine/chicken stock for a soupier broth.  Not as soupy as the original Killer Shrimp recipe. Add more wine/chicken stock for a soupier broth.