Add worcestershire sauce, white wine, garlic, bay leaves, Creole seasoning, smoked paprika, black pepper, cayenne pepper, and hot sauce to large skillet. Gently stir to incorporate all ingredients and bring liquid to boil over medium-high heat.
Once liquid begins to boil, reduce heat to medium. Add shrimp and lemon rounds to skillet. Cover with lid and cook 3 to 5 minutes or until shrimp are opaque and slightly curled.
Remove skillet from heat completely. Gently stir in lemon juice and slices of room-temperature butter, stirring until sauce is fully combined.
Remove bay leaves from sauce. Divide shrimp into equal portions with desired sides. Spoon sauce over shrimp, garnish with chopped scallions and parsley if desired, and serve immediately.
Notes
If you're heat-averse, you can skip the hot sauce in the sauce ingredients. Serve it at the table, though, so your guests can add it as they like.