In a large bowl, combine your shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Toss well and marinate for at least 15 minutes.

In a skillet over medium heat, add olive oil and unsalted butter. Once melted, add onion, green bell pepper, and celery. Sauté for 5-7 minutes.

Stir in tomato paste and cook for 1-2 minutes. Add thyme, oregano, Worcestershire sauce, and stock. Simmer for 5-7 minutes.

In a separate skillet, heat olive oil and cook marinated shrimp for 2-3 minutes on each side until pink and opaque.

Combine cooked shrimp with the sauce and simmer for 1-2 minutes before serving.

Serve hot over rice, grits, or in tortillas. Garnish with parsley and lemon wedges.