If using frozen shrimp, thaw completely and pat dry with paper towels. Excess moisture can weaken the sauce. Ensure shrimp are peeled and deveined.

Place a large skillet over medium-low heat. Add butter and allow it to melt gently. Avoid high heat, as butter can brown too quickly.

Add minced garlic to melted butter. Stir continuously for about 30–45 seconds until fragrant. Garlic should soften but not brown.

Stir in Worcestershire sauce, lemon juice, paprika, cayenne pepper, black pepper, oregano, thyme, and salt. Mix thoroughly. Add broth or water to loosen.

At this stage, your kitchen should smell intensely aromatic and buttery.

Add shrimp directly into the sauce. Cook for 2–3 minutes per side, depending on size. Shrimp cook very quickly; overcooking causes rubbery texture. Properly cooked shrimp turn pink and opaque.

Taste the sauce. Adjust seasoning, heat, or acidity if needed. Remove from heat once shrimp are cooked.

Sprinkle chopped parsley over the dish. Serve immediately.