4 quarts water
2 tablespoons paprika
1 tablespoon crushed red pepper flakes
2 tablespoons Louisiana Hot Sauce
1 tablespoon mustard powder
1 teaspoon garlic powder
1/4 cup lemon juice
4 bay leaves
1 pound medium shrimp, peeled*
Lemon wedges (for garnish)
Peppery Pepper Sauce

In an 8-quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic powder, lemon juice and bay leaves. Bring to a boil; cover and simmer for 15 minutes. Add the shrimp to the pot. Stir, return to a boil, cover and cook for 5 minutes. Drain and garnish with lemon wedges.

Serve with Peppery Pepper Sauce.

* Or you can leave shells on shrimp.

Peppery Pepper Sauce
1 tablespoon olive oil
1/3 cup chopped onions
1 tablespoon minced chili peppers
1 clove garlic, minced
3/4 cup chopped pimentos
1 teaspoon paprika
1/2 teaspoon Louisiana Hot Sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarse mustard
1 teaspoon red wine vinegar
1 tablespoon chopped lemon sections

In a small skillet, heat the oil. Add the onions, chili pepper and garlic and saut?over medium heat for 4 to 5 minutes. In a blender, combine the vegetables, roasted red peppers or pimentos, paprika, Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons. Pur? until smooth. Cover and refrigerate for at least 30 minutes.

Makes 1 cup.