1 1/2 lb Large shrimp; shells on
8    Cloves garlic
4    Shallots
1/4 c  Fresh oregano leaves;
-chopped
2 tb Fresh thyme leaves
1/2 lb Unsalted butter; softened
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Freshly ground white pepper
1 ts Cayenne pepper
2    Lemon; cut in wedges

Using small, sharp scissors, snip along the top ridge of each shrimp shell.
Using a small knife, cut into the top surface of the shrimp to reveal the
vein, then rinse it away.

In a food processor, mince the garlic, shallots, oregano and thyme. Add the
butter, Worcestershire sauce, salt, and peppers and process until
thoroughly blended. Fit the Creole Butter between the shell and shrimp and
refrigerate. Set aside the lemon wedges. The recipe up to this point can be
completed 8 hours in advance of cooking.

Preheat a gas grill to medium (350#161#F). When the grill is preheated,
brush it with oil, then place the shrimp on the grill. When the shells turn
pink on the underside, turn the shrimp over. Cut into a shrimp to test for
doneness. The shrimp are done when the shells turn pink and the shrimp meat
has lost its raw inside color, about 6 minutes. (Alternatively, preheat the
oven to 500#161#F. Then turn the oven setting to broil and broil the shrimp
4 inches from the heat for about 6 minutes.)

Serve the shrimp immediately on 4 heated dinner plates accompanied by lemon
wedges and napkins.