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In a large skillet, heat 1 tablespoon butter over medium-high heat until just melted.
Place shrimp in a single layer and immediately add Worcestershire sauce, lemon juice, white wine, spices, garlic, all of the rosemary, and hot sauce.
Cook until shrimp are pink on bottom side, 1 to 2 minutes.
Flip and continue cooking until the other side is pink, 1 to 2 minutes.
Reduce heat to medium and add remaining butter, a couple cubes at a time, stirring constantly to incorporate, until all is melted.
The sauce will thicken as you go, though it will still appear a little thin until you take it off the heat.
Once all butter is incorporated, turn off heat and discard rosemary sprig.
Divide shrimp and sauce into shallow bowls and serve immediately, accompanied by crusty bread for sopping.