Creole Shrimp And Pasta Meuniere

1 (16-ounce) package angel hair pasta
7 tablespoons butter
1 tablespoon Worcestershire sauce
Few drops hot pepper sauce
Few drops mild, Louisiana-style, hot sauce
Few drops jalapeno pepper sauce
Juice of 1/2 lemon
1/2 teaspoon Fines herbs (a mixture of chervil, chives, tarragon, and parsley)
1 bay leaf
1/2 teaspoon dried thyme
3 tablespoons vegetable oil
1 1/4 pounds large raw shrimp, shelled and deveined
2 tablespoons chopped fresh parsley

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf, and thyme. Keep warm, but do not simmer.
3. Heat oil in large skillet. Saute shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink. Pour off all but 1 tablespoon liquid from skillet. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley. Serve over angel hair pasta.

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