Prepare the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.

Heat the Pan: In a large skillet over medium heat, add the butter and olive oil. Allow the butter to melt and combine with the oil.

Sauté the Garlic: Add the minced garlic to the pan and sauté for about 1 minute, or until it becomes fragrant and slightly golden.

Add Seasonings: Stir in the sweet chili sauce, Worcestershire sauce, chili powder, liquid smoke, smoked paprika, dried oregano, and sriracha. Mix well to combine and cook for another 1–2 minutes, allowing the flavors to meld.

Cook the Shrimp: Add the shrimp to the pan and cook for 3–4 minutes on each side, or until they turn pink and are cooked through.

Finish with Lemon Juice and Parsley: Once the shrimp are cooked, squeeze the juice from half a lemon over the shrimp and sprinkle with chopped parsley. Stir well to coat.

Serve: Serve the shrimp hot, with crusty bread, rice, or your choice of side. Add a sprinkle of fresh parsley and serve with lemon wedges on the side for an extra touch of brightness, if you like.