CREOLE BARBECUE SHRIMP

4 tablespoons butter unsalted
4 tablespoons peanut oil
2 tablespoons chopped garlic
2 chilies red or green or jalpenenos (chopped)
2 tablespoons rosemary
1 tablespoon thyme
1 tablespoon oregano
2 tablespoons basil
1 tablespoon paprika
1/4 tablespoon cayenne
Salt and freshly ground pepper
Juice of 2 lemons
14 pieces shrimp 16/20 skin on

In a saute pan, heat up butter and peanut oil. Chop garlic and saute 1 to 2 minutes. Chop chilies and some of the herbs, chopped and whole, paprika, cayenne all to the pan. Add lemon juice and unpeeled shrimp to the pan. Saute until shrimp are cooked through

SHRIMP WITH SPINACH AND FETA CHEESE

This is quite Greeky in its combination of flavors and a different way to think about preparing shrimp

12 to 16 ounces peeled and deveined medium shrimp
1/2 cup lemon juice
2 teaspoons dried crumbled oregano
1 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons olive oil
4 cups fresh spinach leaves, stems removed
4 ounces feta cheese, cut into 1/2-inch pieces

Place shrimp in a bowl. Combine lemon juice, oregano, salt and pepper; pour over shrimp. Cover and refrigerate for 45 minutes. Drain, reserving marinade. Heat olive oil in a nonstick skillet. Add shrimp and saute for 2 minutes.

Remove sthrimp with slotted spoon; set aside. Pour reserved marinade into the pan then add the spinach. Cover and cook for 2 minutes. Return shrimp to pan and crumble feta over top; cover and cook 2 minutes longer, until shrimp are cooked through. Serves 4.

- FROM DIANA RATTRAY, "YOUR GUIDE TO SOUTHERN U.S. CUISINE"