Begin by marinating the peeled and deveined shrimp in a bowl. Sprinkle with Cajun seasoning and smoked paprika, and add cayenne pepper if desired. Toss to ensure even coating and let sit for 10 minutes.

Heat a large skillet over medium heat and add the butter and 1 tablespoon of olive oil. Once melted, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until tender. Add minced garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste and cook for 1-2 minutes. Add Worcestershire sauce, dried thyme, and oregano. Gradually stir in the stock and let simmer for 5-7 minutes until the sauce thickens slightly.

In a separate skillet, heat the remaining olive oil over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque.

Gently fold the cooked shrimp into the simmering sauce for 1-2 minutes. Serve the Spicy Voodoo Shrimp over rice, grits, or bread, garnished with parsley and lemon wedges.