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Instructions:
- Pat the shrimp dry and set aside. Leave shells on for maximum flavor.
- In a large skillet over medium heat, melt the butter together with the olive oil.
- Add the garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
- Stir in Worcestershire sauce, Creole seasoning, black pepper, smoked paprika, cayenne, and oregano if using.
- Bring the sauce to a gentle simmer and cook for 2–3 minutes to bloom the spices.
- Add the shrimp in a single layer. Cook for 2–3 minutes per side, turning once, until shrimp are pink and just cooked through.
- Finish with fresh lemon juice and spoon the sauce generously over the shrimp.
- Garnish with chopped parsley and serve immediately, with all the sauce.
Variations :
- Add a splash of hot sauce for extra heat.
- Use shrimp with heads on for even deeper flavor if available.
- Finish with a pinch of Old Bay for a slightly different spice profile.
- Add a tablespoon of white wine to the sauce for subtle acidity.
Tips :
- Do not overcook the shrimp—remove them as soon as they turn pink and opaque.
- Use real butter; this dish depends on its richness.
- Serve immediately while the sauce is hot and glossy.
- Always include crusty French bread—this sauce is too good to waste.
