Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper.

Pat the shrimp dry. In a bowl, toss shrimp with canola oil, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, and cayenne.

Spread seasoned shrimp in a single layer on the baking sheet.

Roast shrimp for 3 to 5 minutes until pink and curled into a 'C'.

Melt butter in a saucepan, add minced garlic and green onion parts, and sauté until fragrant.

Remove from heat, whisk in Worcestershire sauce and lemon juice, then add remaining butter until smooth.

Pour the sauce over roasted shrimp and toss gently to coat. Garnish with green onion tops and serve with lemon wedges and bread.