Start by patting the fresh shrimp dry with paper towels to remove excess moisture. In a mixing bowl, toss the shrimp with a sprinkle of salt and Cajun seasoning, ensuring they are well-coated. Set aside for about 10 minutes.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. When the oil is shimmering, gently place the seasoned shrimp in the skillet, cooking for about 1 minute on each side until they're just pink and opaque. Remove and set aside.

In the same skillet, reduce the heat to medium and melt 4 tablespoons of unsalted butter. Once melted, whisk in an equal amount of flour to create a roux, stirring continuously for about 10-15 minutes until golden brown.

Stir in the diced onion, bell pepper, and celery, sautéing for about 5-7 minutes until softened. Add minced garlic, oregano, and thyme, cooking for an additional minute.

Stir in chopped fresh tomatoes and slowly whisk in about 2 cups of chicken broth, bringing to a gentle simmer for 5 minutes to thicken slightly.

Reintroduce the shrimp to the skillet, add Worcestershire sauce, and adjust seasoning. Cook together for 3-5 minutes until heated through.

Remove from heat and garnish with chopped green onions and parsley. Serve over a bed of white rice, pairing with crusty bread.