Recipe courtesy of Louisiana Kitchen & Culture. For more recipes or to subscribe to their magazine or free newsletter, please visit http://louisiana.kitchenandculture.com.

Ingredients:
2 lbs Louisiana shrimp, peeled and deveined
3 tablespoons olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons black pepper
1 teaspoon cayenne pepper (optional)
3/4 cup buffalo sauce or hot sauce
1 stick butter, melted
salt, to taste

Method:
Preheat broiler.
In a large mixing bowl, combine the shrimp, olive oil, garlic powder, onion powder, black pepper and cayenne pepper, if using. Toss to coat thoroughly.

Spread half the shrimp on a rimmed cookie sheet and broil on the second rack for 4 minutes. Turn the shrimp over and broil until cooked through; be careful not to overcook. Remove to a bowl.

Wipe off the cookie sheet, add the remaining shrimp, and broil as directed above; add to bowl.

Combine the buffalo or hot sauce and butter. Pour about 1/2 cup over the shrimp and toss; add more sauce if necessary to coat thoroughly. Serve with sliced celery sticks and blue cheese dip, or use the shrimp to stuff a po’boy. Serve any remaining sauce on the side.