Ingredients

2 pounds extra-large or jumbo shrimp divined, but with tails and shells still on
1 tablespoon minced garlic (about 3-4 large cloves)
2 teaspoons Cajun seasoning
½ teaspoon paprika
½ teaspoon salt more or less to taste
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup unsalted butter
¼ cup Worcestershire sauce
2 tablespoons fresh lemon juice
4-5 slices fresh lemon 1 whole lemon
⅓ cup sliced green onions

Directions

Combine 2 pounds extra-large or jumbo shrimp in a large bowl with 1 tablespoon minced garlic, 2 teaspoons Cajun seasoning, ½ teaspoon paprika, ¼ teaspoon dried thyme, ½ teaspoon ground black pepper, ½ teaspoon salt, and ¼ teaspoon cayenne pepper.

Heat a large 14-inch skillet over medium heat, then add ½ cup unsalted butter and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.

Add ¼ cup Worcestershire sauce, 2 tablespoons fresh lemon juice, and 4-5 slices fresh lemon. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat.

Top with ⅓ cup sliced green onions and serve immediately.