Title: Emeril's Baked Spiced Shrimp
Categories: Chile
Yield: 4 Servings

This got rave reviews at a party I held recently. Flying in jumbo shrimp from the Motherland (Louisiana) helped a lot. Use the biggest shrimp (or prawns, if you must) that you can get your paws on. As chile-heads, when you think about the heat level of the spice mix, well, you know what to do....

2 lb shrimp, the larger the better, shells on 2 tb Emeril's Creole Seasoning

1. Preheat the oven to 350 F.

2. Place the shrimp in a bowl, sprinkle them with the Creole Seasoning, and rub it into the shells and with your hands. Really do this; if you don't rub it in good you'll get an inferior product!

3. Bake the shrimp on a baking sheet for 5 minutes; turn them over and bake for another 5 minutes. Remove from the oven. Serve warm.

Recipe By : Emeril LaGasse in "Emeril's New New Orleans Cooking"

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