Barbecued Shrimp, New Orleans Style Serving Size - 4 Prepared By - Sally & Steve Recipe Rating
			1/4 teaspoons Onion Powder 1/4 teaspoons Garlic Powder 1/4 teaspoons White Pepper 1/4 teaspoons Dried Thyme 1/4 teaspoons Dried Oregano 1/4 teaspoons Dried Rosemary, Crumbled 1/4 teaspoons Ground Cumin 1/2 teaspoons Cayenne Pepper 1 teaspoon Parika 1 teaspoon Kosher Salt 1 teaspoon Cracked Black Pepper 1/4 cups All-purpose Flour 1 pound Shrimp, Shelled And Deveined 6 Tablespoons Unsalted Butter 4 slices Ciabatta
			Combine onion powder and the rest of the spices in a small bowl. Mix well and taste it a little bit; the mixture should be very tasty and spicy, so add more of anything you think it needs. Add flour and mix well. Pat shrimp dry with paper towels, then toss to coat with spice mixture. Heat a medium cast-iron or other heavy skillet over high heat. Add butter and swirl pan to melt. When butter is just melted, add shrimp to pan and cook without disturbing for about 2 minutes. Turn shrimp over and cook another 3 to 4 minutes, or until curled and opaque throughout. Serve shrimp and butter drizzled over bread. Gracious