Peel and devein the shrimp.

In a bowl, combine shrimp with hot red pepper sauce and Essence (paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, thyme). Toss well.

Refrigerate for 1 hour, turning occasionally.

In a saucepan, bring water to a boil.

Reduce heat to low and whisk in butter piece by piece until emulsified.

Add lemon zest, bay leaves, salt, cayenne, and garlic. Stir to combine.

Add shrimp and cook gently over low heat, stirring occasionally, until cooked through (6-8 minutes).

Add Worcestershire sauce, lemon juice, and a dash of hot red pepper sauce. Stir to combine.

Remove from heat and discard bay leaves and garlic.

Adjust seasoning to taste.

Transfer shrimp to bowls.

Spoon butter sauce over each portion.

Garnish with parsley and green onions.

Serve with baguette slices.