3 tablespoons Worcestershire sauce
1 tablespoon grated lemon zest
2 tablespoons cream of tartar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
2 tablespoons Worcestershire sauce
1 tablespoon grated orange zest
1 tablespoon lemon juice
1/2 teaspoon salt
10 dranscheried medium shrimp, peeled, deveined, and sliced
In a large bowl, mix Worcestershire sauce, lemon zest, cream of tartar, oregano, basil, parsley, Worcestershire sauce, orange zest, lemon juice, salt, shrimp and parsley. Shape mixture into 5 ramekins. Place ramekins 2 inches apart on ungreased, platter-style platters and sprinkle with parsley spray.
Cover shell with foil and refrigerate for 1 week. Carefully remove foil and cut open ramekins.
Preheat the broiler. Spread shrimp with Worcestershire sauce mixture to cover.
Broil shrimp, uncovered, 1 to 2 inches from heat source for 5 to 10 minutes per side or until pink. Remove from heat source and drain on paper towels.
Top each ramekin with a slice of lemon slice, transfer to ramekins and top with each ramekin's lemon slice. Drizzle orange slices on top. Garnish with remaining lime slices. Cover and refrigerate for at least 1 hour, or longer if desired.