Pat the peeled and deveined shrimp very dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Set aside.

In a large skillet over medium heat, melt the 2 tablespoons of unsalted butter. Add the minced shallots and sauté for 2-3 minutes until softened and fragrant.

Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it.

Pour in the chicken broth, hot sauce, Worcestershire sauce, and apple cider vinegar. Add the brown sugar, smoked paprika, cayenne pepper, and dried thyme. Bring the mixture to a simmer, stirring to dissolve the brown sugar.

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring occasionally, for 2-3 minutes, or until the sauce has thickened to your desired consistency. Reduce heat to low and keep warm.

Increase the heat under a separate clean large skillet (or clean out the sauce skillet) to medium-high. Add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque. Cook in batches if necessary.

Return all cooked shrimp to the skillet with the Voodoo sauce (if you had temporarily removed it). Toss gently to ensure all shrimp are thoroughly coated in the spicy sauce.

Serve immediately. Garnish with fresh chopped parsley and lime wedges.