Heat large skillet over high heat and add shrimp, Worchetershire sauce, Cajun seasoning, balck pepper, minced garlic, water and lemon juice. Stir to combine ingredients and cook, turning once. (Original recipe states potentially conflicting goals of "just pink" shrimp and halved fluid volume). Cut in butter gradually. Serve when butter is incorporated.
Serve with cubed french bread for dipping into provided bowls.