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24 lg Peeled shrimp, tails on
1 ts Cracked black pepper
1 1/2 ts Creole seasoning
2 ts Olive oil
8 tb Worcestershire sauce
Juice of two lemons
4 tb Shrimp stock
4 tb Chilled butter, cut into 8
Pieces
Tabasco sauce
"Jalepeno Biscuits"
4 Servings