Begin by rinsing the large fresh shrimp under cold running water, then pat them dry thoroughly with paper towels to eliminate moisture. Set them aside.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and 1 cup of chopped onion, sautéing for 3-4 minutes until tender.

Stir in 1/4 cup of Worcestershire sauce, 2 tablespoons of fresh lemon juice, and 2 tablespoons of hot sauce. Add 1 teaspoon of paprika, a pinch of cayenne, salt, and pepper. Simmer for 2-3 minutes.

Add the prepared shrimp to the skillet, ensuring each piece is coated in sauce. Cook for 5-7 minutes until pink and opaque.

Remove from heat and sprinkle fresh parsley over the shrimp. Serve immediately with crusty French bread or over rice.