I didn't have any leftovers, so I had to come up with something for lunch today. This was really great, if I do say so myself! It was as good as any cajun shrimp I've had in a restaurant. Give it a try if you and let me know what you think! The amounts are all approximate, I just threw it together. Adjust the amounts to suit your own tastes.

Creamy Cajun Shrimp

1/2 pound large shrimp, peeled & deveined
3 T unsalted butter, divided
1/2 T olive oil
paprika
ground red pepper (cayenne)
garlic powder
onion powder
salt & pepper
oregano
juice of 1/2 lemon
2 T heavy cream
chopped parsley

Season the shrimp liberally with the spices above. You can also add a few drops Tobasco to make it hotter. Melt 2 T of the butter and the olive in a large skillet over med-high heat. When very hot, just before the butter browns, add shrimp, one at a time, to the pan. Don't over crowd the pan. Do not move them. When the edges begin to turn opaque, 1-2 minutes, turn the shrimp over and turn the heat down to medium an cook until just done. Remove to a plate and keep warm. Lower the heat to low and add remaning 1 T butter, lemon juice and heavy cream. Swirl until thickened and pour over the shrimp and toss. Top with chopped fresh parsley and serve.