1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 teaspoon garlic powder (not garlic salt)
3 teaspoons smoked sweet paprika
1 pound of peeled shrimp (tails on or off, as desired)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
Grind all dry ingredients together with a mortar and pestle or in a bowl with the back of a spoon.
Pour this seasoning mixture into a brown paper bag.
Place all the shrimp in the paper bag with the seasoning mixture and toss until completely coated.
Heat a large heavy skillet over medium-high heat and add oil.
Just as oil begins to smoke, swirl in
butter carefully—it will splatter.
Place shrimp in pan in handfuls and, once they are all in, use tongs to spread them out in a single
layer. Cook until just pink. Don’t walk away from the stove since it only takes about 3-5 minutes.
Quickly turn each shrimp over and cook an additional 3-5 minutes.
Serve as an entrée over grits or rice with a spoonful of the spicy “pan drippings.”