Creole-Spiced Shrimp

Ingredients

• 8  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons chili paste depending on your taste pref hot (such as sambal oelek)
• 2 teaspoons kosher salt 
• 1  optional: lemon thinly sliced
• 1 tablespoon old bay seasoning 
• 1 small onion sliced
• 2 tablespoons oregano fresh
• 2 pounds shrimp wild deveined unpeeled peeled
• 0.5 cup butter unsalted cut into tablespoons (1 stick)
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• baking sheet
• oven
• grill
• aluminum foil
• kitchen scissors

Directions

1. Using small kitchen scissors, cut shrimpshells along the curved backs.
2. Remove vein,keeping shell intact. (Skip this step if usingpeeled deveined shrimp.) Toss shrimp andnext 9 ingredients in a large bowl.
3. Place four 16x12" sheets of heavy-dutyfoil on a work surface. Divide shrimp mixtureamong sheets. Fold all foil edges toward thecenter to accommodate the liquid; do notcrimp.
4. Add 2 tablespoons butter and 1/4 cup waterto each. Crimp tightly to seal. Preheat ovento 325°F. Arrange packets in a single layer ona rimmed baking sheet. Alternatively, build amedium fire in a charcoal grill, or preheata gas grill to medium-high.
5. Bake or grill untilshrimp are just opaque in center (carefullyopen 1 packet to check; steam will escape),about 30 minutes. Carefully cut openpackets.
6. Per serving: 470 calories, 26 g fat, 1 g fiber
7. Bon Appétit