In a medium bowl, toss the peeled and deveined large shrimp with Cajun seasoning, smoked paprika, and optional cayenne pepper. Allow the shrimp to marinate for about 15 minutes.

In a large skillet, heat a combination of olive oil and unsalted butter over medium heat. Add the finely diced onion, green bell pepper, and celery. Sauté for 5-7 minutes.

Stir in a couple of tablespoons of tomato paste, along with dried thyme and oregano, then chicken or seafood stock and Worcestershire sauce, scraping the bottom of the pan.

In a separate skillet, heat more olive oil over medium-high heat. Add the marinated shrimp and sear for 2-3 minutes on each side until they turn pink.

Combine the shrimp with the sauce, letting them meld together for an additional 1-2 minutes. Serve over cooked rice, grits, or with bread, garnished with fresh parsley and lemon wedges.