1. In a bowl, stir together the paprika, salt, garlic powder, onion powder, cayenne pepper, black pepper, thyme and oregano. 
2. Place the shrimp in a large zip-top bag, and add the seasoning. Shake the bag until the shrimp are well-coated. Refrigerate for 30 minutes. 
3. Preheat oven to 450° F. Slice the baguette into 1-inch thick slices. Spread in an even layer on a baking sheet, and brush with olive oil. 
4. Place in the oven for 10 minutes or until toasted and golden. Remove, and set aside. 
5. In a cast-iron skillet, melt the butter. When the butter begins to bubble, add the shrimp. Sauté the shrimp for 4 to 6 minutes until cooked through and pink with tails curled. 
6. Pour the shrimp and butter into a serving dish. Serve with baguette slices and remoulade sauce. 

Per Serving: 

Calories: 630, Fat: 32 g (13 g Saturated Fat), Cholesterol: 410 mg, Sodium: 1,250 mg, Carbohydrates: 30 g, Fiber: 5 g, Protein: 57 g.