For easy barbecue shrimp, gather 6 large shrimp, 1 tablespoon liquid crab boil, such as Zatarain's, 1 pound butter, 1/4 cup Worcestershire sauce and 1 lemon. Also, organize 1/2 cup chopped green onion, 2 bay leaves, 1 tablespoon cayenne powder, 1 tablespoon red pepper flakes and 6 cloves. Prepare 1 tablespoon kosher salt, 1 tablespoon black pepper and 1 tablespoon dried thyme leaf. Build the dish in layers in a large saucepan, cooking the shrimp until firm and pink.
Place the butter in a saucepan already cut into thirds, and allow it to melt over medium heat. Add the crab boil, green onion and Worcestershire, along with the Cayenne, pepper flakes, garlic, thyme, bay leaf, salt and pepper. If desired, add a few dashes of a preferred hot sauce. Add a halved lemon, and bring the contents of the pan to a boil. If done properly, this process should not produce any smoke.
The uncooked shrimp should be entirely gray and without any red spots on their heads. Place the raw shrimp on top of the mixture already cooking in the pan with the heads and shells still intact. Arrange them in neat rows flatly and evenly spaced apart. Cook the shrimp for approximately 2 minutes on each side, making sure they turn the proper color and texture and that they don't retain any translucency. Transfer the shrimp and sauce to waiting bowls, and serve.