Quick and Easy Low-Carb Spicy Broiled Shrimp

Ingredients

• 1/2 lb. frozen shrimp peeled and deveined with tails left on, thawed overnight in refrigerator
• 2 tsp. extra virgin olive oil
• 1 lemon, cut in half
• 2 tsp. Worcestershire sauce
• 1/2 – 1 tsp. Tony Chachere's Creole Seasoning, or make your own Creole Seasoning Blend
• Salt and fresh ground pepper to taste

Directions

Defrost the shrimp overnight in the refrigerator, or if planning ahead got away from you, leave them in the bag and thaw them in lukewarm water. These directions use 31-40 count shrimp, so if yours are bigger, plan on only a tiny increase in broiling time. When you are ready to cook, take the shrimp from the refrigerator, tip them into a colander in the sink to drain, and blot them with a paper towel if they still look damp. Heat the broiler and move the oven rack as close to the heat as it will go. Spread the shrimp out in a single layer in two individual casserole dishes or one larger casserole dish. Non-stick spray on the dishes is fine, though not strictly necessary. After the shrimp are arranged, season them in this order: drizzle with olive oil, squeeze lemon juice over the top, scatter on the Worchestershire sauce, sprinkle with Creole Seasoning, or make your own Creole Seasoning Blend, and finish with salt and freshly ground black pepper. Leave out the salt if you are using Tony Chachere’s Creole Seasoning, since it already contains salt. Slide the shrimp under the broiler and cook for 7-8 minutes, stopping when they have turned pink and are only barely firm when touched. Do not let them go too far. Shrimp larger than 31-40 count may need 1 or 2 more minutes, but not much beyond that.