- Juice of 1 Lemon
- 2 TBSP Extra Virgin Olive Oil
- 2 TBSP Minced Scallion Green and White Parts
- 1 Cup Diced Tomatoes
- 2 TBSP Chopped Fresh Parsley
- 2 Drops Worcestershire Sauce
- 1 Bay Leaf Crumbled
- Salt and Pepper
- 24 Large Shrimp, Peeled and Deveined
- 1 TBSP Olive Oil
- 8 Sprigs of Parsley
- 8 Lemon Wedges