Chef Freddy gives this weeks tip on making Louisiana BBQ Shrimp

LOUISIANA BBQ SHRIMP

1 EYE CUP OF CAYENNE PEPPER
1 EYE CUP OF BLACK PEPPER
1 EYE CUP SALT
1 EYE CUP CRUSHED RED PEPPER FLAKES
1 EYE CUP DRIED THYME
1 EYE CUP DRIED OREGANO
1 EYE CUP PAPRIKA
1 EYE CUP GARLIC POWDER
1 EYE CUP ONION POWDER
2 BAY LEAVES, CRUSHED
6 OZ OF UNSALTED BUTTER, CUBES
1 EYE CUP GARLIC, MINCED
1/4 CUP WHITE WINE
1/2 CUP FISH STOCK
2 TABLESTPOONS FRESH LEMON JUICE
2 TABLESPOONS WORCESTERSHIRE SAUCE
1/2 POUND SHELL-ON SHRIMP
1/2 CUP MINCED FRESH PARSLEY
HOT CRUSTY FRENCH BREAD, FOR SERVING