Creole-Spiced Shrimp
['2 pounds unpeeled or peeled deveined shrimp, preferably wild American', '1 small onion, sliced', '1 lemon, thinly sliced', '8 bay leaves', '2 tablespoons fresh oregano leaves', '2 tablespoons Worcestershire sauce', '1 tablespoon Old Bay seasoning', '2 teaspoons hot chili paste (such as sambal oelek)', '2 teaspoons kosher salt', '1/4 teaspoon freshly ground black pepper', '1/2 cup (1 stick) unsalted butter, cut into tablespoons', 'Ingredient info: Hot chili paste is sold at Asian markets and many supermarkets.']
Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 tablespoons butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°F. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.
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