9/12 Acadian Peppered Shrimp

I first made this dish at a Cajun cooking class at the California Culinary Academy and have been making it regularly ever since. It's essentially a dish you should be able to make with just what's in your pantry (assuming of course you always keep a bag of frozen shrimp around, like i do, and have a lemon on hand). Now, of course, this isn't the healthiest dish around, but it sure is good and quick to make. Basically you make a sauce with butter and LOTS of black pepper. We're not talking tablespoons here... get those measuring cups out and take the time to grind fresh pepper. To this you add oregeno, thyme, garlic, paprika, cayenne, salt, lemon juice, and a crushed bay leaf. (exact amounts vary based on taste, look up a recipe online to get an idea, but then adjust them as you see fit, but don't skimp in the black pepper!) Once the butter is melted and the garlic is softened a bit, you add your shrimp. cook them until just pink. AND FOR THE LOVE OF GOD DON'T OVERCOOK THE SHRIMP!!!!! Serve this with some rice and veggies (mustard greens in this case) and you're good to go. If you're smart and not on a diet, go heavy on the butter and get some fresh bread to mop up the leftover "sauce". That's some tasty stuff right there. Oh and I almost forgot, keep the shells on the shrimp when you cook them. This means things get messy, but there's so much flavor in those shells it'd be a shame not to use them. Plus lickin' the butter off the shells and your fingers is half the fun.