Get juicy shrimp by gently steaming them in an herb and lemon infused broth.
2 lb. unpeeled or peeled deveined shrimp
1 small onion,sliced
1 lemon,thinly sliced
8 bay leaves
2 tbsp fresh oregano leaves
2 tbsp worcestershire sauce
1 tbsp. old bay seasoning
2 tsp hot hili paste (such as sambal oelek)
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup (1 stick) unsalted butter, cut into tbsp
Using small kitchen scissors,cut shrimp shells along the curved backs. Remove vein, keeping shell intact.(Skip this step if using peeled deveined shrimp). Toss shrimp and next 9 ingredients in a large bowl.
Place four sheets of heavy duty foil on a wok surface. Divide shrimp mixture among sheets. Fold all foil edge toward the ceter to accomodate the liquid; do not crimp. Ad 2 tbsp butter and 1/4 cup water to each. Crimp tightly to seal.Preheat oven to 325. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill or preheat a gas grill to medium -high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check;steam will escape), about 30 minutes. Carefully cut open packets.