To make the compound butter, combine the butter, garlic, white vinegar, parsley, Worcestershire sauce and salt and pepper in a bowl and mix well until blended. Set aside.
To make the Sriracha mayo, combine the mayonnaise, Sriracha, lime juice and salt and pepper in a bowl and whisk until blended.
To cook the shrimp, add the canola oil to a skillet set over medium-high heat. Arrange the shrimp in the skillet and cook until browned on both sides and cooked through, about 2 minutes per side. Add the compound butter and swirl to coat the shrimp. Remove from heat.
To serve, divide the Sriracha mayonnaise between four small plates and spread it into a thin layer. Place three shrimp in the middle of each plate, then top with the melted butter from the skillet. Serve immediately.
Serves 4 as an appetizer
Recipe by Chris Brandl with Patrick and Dayana Holland