2 lbs of fresh Gulf Shrimp
1 stick of butter
1/4 cup of Geaux Creole Dust
1 Tbsp of minced Garlic
A few splashes of Balsamic vinegar
Melt everything, mix well and let cool.
Mix in 2 lbs of Shrimp and reheat in a pan for about 5 minutes over medium heat or until they turn pink.
Let cool and enjoy!
- Sean Garcia