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[quote=Anonymous][u]Skillet shrimp[/u]

I like this as an appetizer before a steak dinner.  Or, at fancier events at home, as a passed hors d'oeuvre.  But you could make it an entree if you wanted to.

Use the biggest skillet you have.  If it's heavy enough (ideally, cast iron) you can use it on the BBQ.  Otherwise, this is a stove recipe.

You'll need 3 spices: cayenne pepper, onion powder, and seasoned salt.  
(I learned this recipe with Lawry's, which I later learned has MSG, but you can substitute any other basic season mix you like.  Or, if you're watching your salt, I bet it would work with just lots of black pepper, preferably but not necessarily fresh ground.)

Rinse about 2 lbs. of medium or large shrimp, shells on.  
Preheat the pan over medium heat--so it doesn't cool off when you throw in all that shrimp.
Once it's up to temp (not too hot--you'll burn the butter) melt two sticks of butter in the skillet.
When it's hot and foamy (but not brown!), add the shrimp.  Sprinkle generously with your 3 spices.  Don't be shy with the cayenne.
After about 2 minutes, flip them (if you can), or just stir them up.  Sprinkle generously again.  Be a little more generous with the onion powder and cayenne, not quite so with the seasoned salt.
When they're cooked through and bright pink (4-6 min.), they're done.  Remove them to a plate/platter covered with paper towels.  Serve while they're hot.

If you're doing more than 2 lbs. of shrimp, you can repeat batches in the same butter.  Don't be quite so generous with the seasonings the second time around--a bunch of it is already in the butter from the first batch.  [/quote]

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