Hot Peppered Shrimp

Ingredients

1 lb. margarine or butter
1/2 c. Vidalia onion, finely chopped
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. bitters
1 tbsp. garlic powder
2 tbsp. season salt
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
2 tbsp. wine vinegar
Shrimp

In mixer bowl or food processor beat margarine until light. Add
remaining ingredients, except shrimp, and beat until well blended.
Store butter in refrigerator and use as needed. For Peppered Shrimp
heat 2 tablespoons of the pepper butter in a small frying pan. When
it starts to bubble, stir in 6 to 8 medium shrimp that have been
peeled and de-veined. Stir quickly for 1 to 2 minutes until shrimp
are just cooked.

Pour into a warm soup plate with the juices from the pan and serve
with pieces of French bread for dipping sauce.

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