Combine salt and black pepper, Creole seasoning and powdererd garlic in large bowl. Add Louisiana shrimp to bowl and toss well to coat each with seasoning.

Heat large saute pan over medium-high heat. Add olive oil and shrimp. Saute for 1 minute and turn and cook another minute. Add white wine, lemon juice, Tabasco sauce and Worcestershire sauce and cook another minute.

Add butter to saute pan and swirl until melted. Add chives and remove from heat.

Divide shrimp and sauce evenly into 10 or 12 bowls and serve with slice toasted bread.