1 pound uncooked jumbo shrimp, peeled, deveined,
    and tails removed (see note)
2 tablespoons butter or extra virgin olive oil (see note)
1 to 2 teaspoons minced peeled garlic
1/2 to 1 teaspoon Worcestershire sauce or to taste
Several drops hot pepper sauce or
    several grains cayenne pepper to taste
Old Bay Seafood Seasoning, to taste
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice, or to taste
Minced parsley or chervil and/or grated lemon peel for garnish

Prepare shrimp for saut?ng.

In a large heavy skillet, melt butter or heat olive oil over moderate heat. Add shrimp and garlic to skillet. Sprinkle Worcestershire sauce, hot pepper sauce, and seafood seasoning evenly over shrimp. Stir-fry/saut?shrimp, stirring constantly with a wooden spoon, over moderate heat just until shrimp are opaque in color and cut easily with a fork. Do not overcook as shrimp will become tough. Sprinkle lemon juice over shrimp just before serving.

Garnish each serving with a sprinkle of minced parsley or chervil.