This is very close to a recipe I use, but I shell the shrimp first, so I ease up on the spices a bit. Be careful not to overcook, and definitely provide lots of bread for mopping up the elixir!
Cut the butter and oil amounts in half and it was still great! Used very large pink shrimp, and 3 tablespoons of the worcestershire/tabasco amounts and it was pretty spicy this way. Thanks for an easy, tasy recipe. Make sure to get a big loaf of crusty french bread to dip into the goodness!