Rinse 2 pounds of large, raw shrimp under cool water, then pat them dry with paper towels.

Melt 1 cup of unsalted butter over medium heat. Add 4 minced garlic cloves and 1 finely chopped onion. Sauté for 3-4 minutes until the onions turn translucent.

Stir in 1/4 cup Worcestershire sauce, 1/4 cup lemon juice, and 1-2 tablespoons of hot sauce. Add 2 teaspoons of paprika, 1 teaspoon of cayenne, 1 teaspoon of black pepper, and salt to taste. Let simmer for 2-3 minutes.

Add the prepared shrimp to the skillet, ensuring they are well-coated. Cook for 5-7 minutes until pink and opaque.

Remove from heat, sprinkle 1/4 cup chopped parsley over the top, and serve immediately with French bread.