Combine caesar salad dressing, Worcestershire sauce, butter, oregano, paprika, rosemary, thyme, black pepper, bay leaves, pepper sauce, and minced garlic in a large nonstick skillet.

Bring the mixture to a boil.

Add the shrimp to the skillet.

Cook for 7 minutes, stirring occasionally, until the shrimp turn pink and are almost done.

Add the dry white wine to the skillet.

Cook for another 1-2 minutes, or until the shrimp are fully cooked.

Serve immediately with French bread and fresh lemon wedges.