Using small, sharp scissors, snip along the top ridge of each shrimp shell.
Using a small knife, cut into the top surface of the shrimp to reveal the vein,
then rinse it away.
In a food processor, mince the garlic, shallots, oregano and thyme. Add
the butter, Worcestershire sauce, salt and peppers and process until thoroughly
Fit the Creole butter between the shell and shrimp and refrigerate.
Set aside the lemon wedges. The recipe up to this point can be completed
8 hours in advance of cooking.
Heat a gas grill to medium (350 degrees F).
When the grill is preheated, brush it with oil, then place the shrimp on
the grill. When the shells turn pink on the underside, turn the shrimp over.
Cut into a shrimp to test for doneness. The shrimp are done when the shells
turn pink and the shrimp meat has lost its raw inside color, about 6 minutes.
(Alternatively, heat the oven to 500 degrees F, then turn the oven setting to
broil and broil the shrimp 4 inches from the heat for about 6 minutes.)
Serve the shrimp immediately on four heated dinner plates accompanied by
lemon wedges and napkins.