You’ll want to use shell-on shrimp. If you’re buying them frozen from the grocery store, look for them labeled “easy-peel.” Keep them frozen until you’re ready to cook. To thaw, place the shrimp in a bowl in the sink, fill the bowl with cold water, and then adjust the faucet water flow so that cold water runs over the shrimp in a slow, steady stream.
Once the shrimp are no longer icy, simply toss them in the seasoning mix and saute them in a mixture of butter, garlic and Worcestershire. When the shrimp turn pink, add a few tablespoons of water, bring it to a boil, then whisk in a touch more butter until it forms a creamy, rich sauce. Bring a bowl of lemon wedges to the table for serving.