2 lbs of skrimp, 2 sticks of butter, squeeze a lemon, 2T Worcestershire, 2T of the following. Rosemary, thyme oregano, salt, pepper, garlic and as much cayenne as you prefer. Sauté quickly in a hot skillet and when they are orange they is done (which is quite quick). Sop up the butter and seasoning with good Italian bread from the Hill.
I prefer it real spicy with a beer. Wife likes white wine.
Straight from Arnaud's in NOLA.
Pete