Using a large saute or fry pan, add the butter over medium-high heat. Melt the butter. Once the butter is melted, add the onions, celery, and green bell pepper. Cook for 2-3 minutes until soft.
Next, add the garlic and cook for 1-2 minutes or until fragrant. To this, add the thyme, oregano, paprika, salt, lemon juice, and black pepper. Stir to combine thoroughly.
While cooking, move the vegetables to one side of the pan and add the reserved cleaned and chopped shrimp. Once the shrimp have become plump and pink, deglaze the pan with white wine.
Once most white wine has cooked out of the topping, add the shrimp stock, Worchestershire sauce, Tobasco-style hot sauce, and heavy cream. Prepare in a separate dish slurry with cornstarch and cold water. Add 1 tsp slurry to the hot sauce. The thickening agent should tighten the sauce almost instantly. If you desire a thicker consistency, add a bit more of the cornstarch slurry. Reduce the heat to low and keep warm until needed.