Thaw the shrimp –We used uncooked already peeled and deveined (trust me these work best, you won’t over cook the shrimp and the cook time is so short in the oven its worth the wait)
In a medium sized oven safe skillet add the butter and melt over medium heat. Cook until butter starts to foam, and turn brown. About 3-4 minutes.
Add the sweet chili sauce, olive oil, worchestershire, liquid smoke, garlic chili sauce, sriracha, garlic, chili powder, smoked paprika, dried oregano and let simmer for 5 to 10 minutes.
Turn the oven on to 400 degrees.
Add the shrimp to your skillet and season with salt and pepper. Remove the skillet from the heat and transfer to the oven. Bake until the shrimp turns pink about 12 minutes. (Feel free to cook the shrimp on the stove top, turn the heat up and ensure the cook both sides of the shrimp until they turn pink)
Once the shrimp is cooked, remove from the oven or from the heat and add the lemon juice, and red pepper flakes. Garnish with fresh chopped parsley.
Serve immediately with crusty French bread. I like to warm my bread with butter in the oven just before serving.