In a mixing bowl, combine the large shrimp with olive oil, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Toss until the shrimp are evenly coated in the spices. Allow the shrimp to marinate for about 15 minutes at room temperature.

Heat a large skillet over medium heat, allowing it to warm for about 2 minutes. Add the marinated shrimp to the skillet in a single layer, sauté for 2-3 minutes until the shrimp turn pink and opaque. Transfer the shrimp to a plate and keep covered.

In the same skillet, reduce the heat slightly and add minced garlic, diced onion, and bell pepper. Sauté for 3-4 minutes until the vegetables soften and become fragrant.

Stir in diced tomatoes, chicken broth, Worcestershire sauce, and lemon juice into the skillet with the sautéed vegetables. Increase the heat to medium-high and bring to a simmer, cooking for about 5 minutes.

Return the cooked shrimp to the skillet, folding them into the sauce. Cook for an additional 2-3 minutes until the shrimp are heated through and well-coated.

Remove the skillet from the heat, serve hot garnished with chopped green onions. Pair with cooked rice or crusty bread.