In a medium bowl, combine the shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Toss until well-coated and marinate for 10-15 minutes.

Heat a large skillet over medium heat and add olive oil and unsalted butter. Once melted, add the onion, bell pepper, and celery. Sauté for 5-7 minutes until softened. Stir in minced garlic and sauté for another 30 seconds.

Stir in the tomato paste and cook for 1-2 minutes. Add thyme, oregano, and Worcestershire sauce, then gradually stir in the stock. Season with salt and pepper and let simmer for 5-7 minutes.

In a separate skillet, heat olive oil and sear the marinated shrimp for 2-3 minutes on each side until cooked through.

Transfer the cooked shrimp to the simmering sauce and gently fold them in. Let simmer for another 1-2 minutes.

Serve the shrimp over rice, grits, or bread, garnished with parsley and lemon wedges.