Get juicy shrimp by gently steaming them in an herb-and-lemon-infused broth.
|2||pounds unpeeled or peeled deveined shrimp, preferably wild American|
|1||small onion, sliced|
|1||lemon, thinly sliced|
|2||tablespoons fresh oregano leaves|
|2||tablespoons Worcestershire sauce|
|1||tablespoon Old Bay seasoning|
|2||teaspoons hot chili paste (such as sambal oelek)|
|2||teaspoons kosher salt|
|¼||teaspoon freshly ground black pepper|
|½||cup (1 stick) unsalted butter, cut into tablespoons|
|Hot chili paste is sold at Asian markets and many supermarkets.|
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 16×12” sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 Tbsp. butter and ¼ 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.