Thaw shrimp overnight in the refrigerator (or thaw in the bag in lukewarm water if you forget to plan ahead.) I used 31-40 count shrimp, so if you’re lucky enough to find larger shrimp, increase the cooking time a tiny bit.

When you’re ready to cook, remove shrimp from the refrigerator and drain in a colander placed in the sink, then use a paper towel to pat shrimp dry if they still seem wet.

Preheat broiler and put the rack so it’s as close to the broiler as possible.

Arrange the shrimp in a single layer in two individual casserole dishes or one larger casserole dish.

I sprayed the casserole dishes with non-stick spray but it’s probably not essential.

Once shrimp are arranged in a single layer, add seasonings in this order:

Drizzle shrimp with olive oil or melted butter and squeeze lemon juice over the shrimp (I used a squeezer that catches the seeds).

Sprinkle Worchestershire sauce over the shrimp.

Sprinkle Creole Seasoning (or make your own Creole Seasoning Blend) over the shrimp.

Season with salt and fresh ground black pepper (skip the salt if you use Tony Chachere’s Creole Seasoning, which has salt).

When the rest of the meal is ready or almost ready, put shrimp under the broiler and cook for 7-8 minutes, or just until the shrimp turn pink and feel barely firm to the touch.

Don’t overcook. If your shrimp are larger than 31-40 count they may take a minute or two longer to cook, but not much.