Follow these precise steps to master this Spicy Barbecue Shrimp in your slow cooker.

Combine the chopped green onion, minced garlic, salt, black pepper, Cajun seasoning, hot pepper sauce, Worcestershire sauce, lemon juice, avocado oil, and the chopped unsalted butter into a 6-quart slow cooker.

Whisk the ingredients thoroughly until the spices are well-distributed throughout the liquid and oil base.

Secure the lid on the slow cooker and set the temperature to the High heat setting for exactly 30. 0 minutes to allow the butter to melt and the flavors to meld.

Open the lid and carefully remove 0. 5 cup (120ml) of the concentrated sauce from the slow cooker and set it aside in a heat-safe bowl for later basting or dipping.

Add the 24. 0 oz (680g) of unpeeled shrimp into the slow cooker, tossing gently to ensure every shrimp is coated in the remaining spicy glaze.

Replace the lid and continue cooking on High for approximately 45. 0 to 60. 0 minutes, or until the shrimp are pink and opaque, ensuring you do not overcook them.

Keep the Shells On: Cooking Spicy Barbecue Shrimp with the shells on is a traditional New Orleans secret. The shells act as a barrier to prevent the delicate meat from drying out in the slow cooker while creating a much deeper, more savory sauce.

Don't Overcook: Shrimp cook very quickly, even on a high setting. Start checking them at the 45-minute mark. You want them to be C shaped and opaque; if they curl into a tight O, they are overdone and may become rubbery.