Heat a medium saute pan over medium-high heat. When pan is hot, add 1 tsp. olive oil and marinated shrimp. Cook for 1 minute on each side, just to get a sear on the shrimp. Remove shrimp from pan. Shrimp will not be cooked completely at this point. Wipe pan out and place back on heat. Add 1 Tbsp. butter and minced shallots to pan and cook for 1-2 minutes, or until shallots begin to soften. Add worcestershire sauce, remaining creole seasoning, heavy cream, juice of a quarter lemon, and 1 oz. water to pan. Cook for 2-3 minutes, and add shrimp and remaining butter back to pan. Stir constantly until butter in fully incorporated, thickening and enriching the sauce.