Place shrimp, garlic and Cajun spice in a bowl and toss to combine. Place the oil in a large skillet set over medium-high heat. When the oil is hot, add the shrimp and cook and stir 2 minutes. Add the wine, Worcestershire sauce and lemon juice, bring to simmer, and cook 2 more minutes, until shrimp are cooked. Remove skillet from the heat. Lift shrimp out of the skillet and set on a heated serving platter. Set the skillet back on the heat and bring the liquid in the pan back to a simmer. Mix the butter into the liquid and when melted, stir in the parsley. Spoon the mixture over the shrimp and serve.
Note: To devein the shrimp, with a paring knife, make a slit down the centre back of each one. Pull out or rinse the dark intestinal vein. Pat shrimp dry and they are ready to use. Cajun spice is sold in the bottled spice and herb aisle.