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Rinse the shrimp under cold water and pat them dry. Keep the heads and shells on for maximum flavor.
In a large skillet over medium heat, melt the butter and add the olive oil. Add the garlic and cook for about 1–2 minutes until fragrant, making sure it doesn’t brown.
Stir in the Worcestershire sauce, beer, lemon juice, Creole seasoning, paprika, cayenne, savory, black pepper, salt, thyme, and rosemary. Let the mixture come to a gentle simmer so the flavors can come together.
Add the shrimp and toss to coat in the sauce. Cook for 4–5 minutes, turning occasionally, until the shrimp are pink and opaque and the sauce has slightly thickened.
Remove from heat and sprinkle with fresh parsley. Toss once more to combine.
Serve immediately with plenty of French bread to soak up the sauce.