1/2 c. butter, melted
1 sm. onion, chopped
2 cloves garlic, minced
1 tsp. red pepper
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. crushed red pepper
1/2 tsp. dried whole thyme
1/2 tsp. dried whole rosemary, crushed
1/8 tsp. dried whole oregano
1 tsp. Worcestershire sauce
1 lb. unpeeled jumbo shrimp
1/2 c. butter
1/2 c. chicken broth
1/4 c. water
2 c. hot cooked rice
Fresh parsley sprigs (optional)

Melt 1/2 cup butter in a large skillet. Add next 10 ingredients; cook 1 minute, stirring constantly. Add shrimp; cook 2 minutes, stirring constantly. Add remaining butter and chicken broth, cook 2 minutes, stirring occasionally. Stir in water and cook 1 minute.

Remove from heat. Remove shrimp from skillet. Mound rice in center of skillet, and arrange shrimp around rice. Garnish with fresh parsley sprigs, if desired. Yield 4 to 6 servings.