No extra salt should be needed with the Cajun seasoning blend, but taste and add as needed. Instead of coarsely ground black pepper, use standard pepper; it mixes into the sauce better. And the same can be said for the garlic powder versus fresh garlic. Be vigilant, overcooking the shrimp will make them hard to peel. The Cajun seasoning and pepper add just enough spice to tingle the back of your throat; refrain from the urge of adding a dash or three of hot sauce. To scale this recipe up, add 1 stick of butter to each additional pound of shrimp.