SHRIMP WITH SPICY CREOLE SAUCE

These peel-and-eat shrimp are great fun. Just make sure to have plenty of napkins on hand.

1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact

3 tablespoons olive oil
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic

Hot french bread

Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.

3 tablespoons olive oil in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes.

Transfer shrimp to large bowl. Serve with hot French bread for dipping.