Start by patting the peeled and deveined large shrimp dry with paper towels, ensuring they’re moisture-free for perfect searing. Season them generously with salt and pepper and set them aside.

In a large skillet, heat 2 tablespoons of olive oil and 4 tablespoons of butter over medium-high heat. Once the butter is melted and bubbly, add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink, then flip and cook for another 2-3 minutes until fully opaque. Remove the shrimp and set aside.

Using the same skillet, lower the heat to medium and add 4 minced garlic cloves, 1 tablespoon of smoked paprika, and 1 teaspoon of cayenne pepper. Stir for about 30 seconds or until fragrant, making sure not to burn the garlic.

Next, add 2 tablespoons of Worcestershire sauce, 2 tablespoons of fresh lemon juice, the zest of one lemon, and 1 cup of chicken broth to the skillet. Increase the heat slightly and let the mixture simmer for 3-5 minutes, allowing it to thicken slightly.

Place the cooked shrimp back into the skillet, making sure each piece is well coated with the flavorful sauce. Allow the shrimp to heat through in the sauce for another 1-2 minutes.

Finally, remove the skillet from heat, and transfer the New Orleans BBQ Shrimp to a serving dish. Garnish with freshly chopped parsley and serve immediately.