In a medium bowl, toss the large, wild-caught shrimp with Cajun seasoning, smoked paprika, and cayenne pepper to coat evenly. Allow the shrimp to marinate at room temperature for about 15-20 minutes.

Heat a large skillet over medium heat and add the olive oil along with unsalted butter. Add diced onion, green bell pepper, and celery, stirring frequently for 5-7 minutes until softened. Add minced garlic for the last 30 seconds.

Add tomato paste to the skillet with the sautéed vegetables. Cook for 1-2 minutes, stirring constantly. Sprinkle in dried thyme, dried oregano, and Worcestershire sauce. Pour in stock, bring to a simmer, and cook for 5-7 minutes until thickened.

In a separate skillet, heat over medium-high heat. Once hot, carefully add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side until pink and opaque.

Transfer the cooked shrimp to the sauce, stir gently, and let simmer for 1-2 minutes. Serve over rice, grits, or bread, garnished with parsley and lemon wedges.