Cajun Shrimp

Cajun Shrimp (Cooking Light October 1997)

1 1/2 pounds large shrimp, peeled and deveined (can use 1lb)

1 tsp paprika

3/4 tsp dried thyme

3/4 tsp dried oregano

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1/4 to 1/2 tsp group red pepper (cayenne)

1 Tb vegetable oil (I use olive oil, about 2 TB)

Combine first 8 ingredients in a large zip-top plastic bag ; seal bag and shake to coat shrimp (I place the bag in refrigerator to marinate). Heat oil in a large nonstick (I use stainless steal) skillet over medium-high heat until hot. Add shrimp; sauté 4 minutes or until shrimp are done (pink). I like to serve with  melted butter, to dip the shrimp.