1-First Step: Marinate the Shrimp
In a large bowl, combine paprika, ancho chili powder, cumin, sugar, and salt. Add the peeled and deveined shrimp and toss well to coat them evenly with the spice mixture. Let the shrimp marinate briefly while preparing other ingredients to absorb the flavors.

2-Second Step: Prepare the Sauce
Heat 6 tablespoons of unsalted butter in a large 12-inch skillet over medium heat. Once melted and hot, add minced garlic and sauté for about one minute, stirring frequently, but avoid browning to maintain a mellow garlic taste.

3-Third Step: Cook the Shrimp
Add the marinated shrimp to the skillet in a single layer. Cook over medium heat, stirring often, until the shrimp begin to turn pink but are still slightly translucent in places, approximately 3 to 4 minutes. Avoid overcooking to preserve the shrimp’s tender texture.

4-Fourth Step: Add Liquids and Season
Stir in Worcestershire sauce, fresh lemon juice, and water or beer. Cook for an additional 1 to 2 minutes until the shrimp are fully cooked and the sauce slightly thickens, coating the shrimp beautifully.

5-Final Step: Garnish and Serve
Remove the skillet from heat and scatter thinly sliced scallions over the shrimp. Serve immediately with buttered rice, crusty French bread, or toasted baguette slices to soak up the flavorful sauce. Optionally, adjust spice levels by adding cayenne pepper or hot sauce to taste before serving.
For a variation, try cooking shrimp with shells on to intensify flavor, but note guests will need to peel at the table. Using frozen shrimp labeled “shell split and deveined” is convenient; thaw under warm water before cooking.