Creole Spicey Shrimp

• 2 pounds peeled deveined shrimp
• 1 onion small, sliced 1 lemon, thinly sliced, plus juice of one lemon
• 2 tablespoons fresh oregano leaves
• 2 tablespoons worcestershire sauce
• 1 tablespoon Old Bay Seasoning
• 2 teaspoons chili garlic sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 stick unsalted butter divided in to 8 tablespoons

1. Toss shrimp and next 9 ingredients in a large bowl.
2. Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center making a "bag" to accommodate the liquid, trying not to crimp the foil at the bottom.
3. Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly at the top to seal. Preheat oven to 325u0b0.
4. 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.
5. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 20 minutes to 25 minutes.

shrimp, onion, oregano, worcestershire sauce, bay seasoning, garlic sauce, kosher salt, freshly ground black pepper, butter

Taken from www.yummly.com/recipe/Creole-Spicey-Shrimp-1652194 (may not work)