7 tbsp butter
1 tbsp Worcestershire sauce
hot pepper sauce, to taste
jalapeno pepper sauce, to taste
1/2 lemon, juiced
1/2 tsp fine herbs
1 bay leaf
1/2 teaspoon dried thyme
3 tbsp vegetable oil
1 1/4 pounds large shrimp - peeled and deveined
2 tbsp chopped fresh parsley
1/2 cup white wine
1 tbsp corn starch
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf, and thyme. Keep warm, but do not simmer.
Heat oil in large skillet. Saute shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink. Pour off all but 1 tablespoon liquid from skillet. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley. 
I found the sauce to be too thin, so I took the shrimp out and added the wine mixed with corn starch and let it reduce for about 5 minutes.
Serve over angel hair pasta.
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