*I use a roasting pan--it's deeper.
2 sticks butter, divided
2 Lbs jumbo shrimp, shell on or off, your choice
4 large cloves garlic, minced
juice of 1 lemon
4 ears corn, sliced into 2" pieces
2 potatoes, chopped into 2" chunks
1-1/2 Tbsp Worcestershire sauce
1-1/2 tsp Old Bay
1 tsp crushed red pepper flakes
1 tsp smoked paprika
1 tsp dried oregano
3 bay leaves
Preheat oven to 400 degrees. Rinse and drain the shrimp; set aside.
On the cooktop, melt 1/2 stick of butter in the roasting pan and spread it evenly.
Place shrimp evenly in the pan and cover with garlic and lemon juice. Add the corn and potatoes, and generously sprinkle with Worcestershire sauce, Old Bay, pepper flakes, paprika, and oregano. Add the bay leaves, evenly spaced.
Slice the remaining butter into 1 Tbsp slices and place it evenly over the shrimp/corn/potatoes.
Bake for about 10-12 minutes. Once the shrimp are pink, they're done. Try not to overcook!
Serve with crusty bread to sop up the juices.