Shrimp

1 cup Worcestershire sauce

¼ cup fresh lemon juice

2 tablespoons hot sauce

10 medium garlic cloves, finely chopped

1 tablespoon finely chopped fresh rosemary

2 teaspoons kosher salt

3 sticks unsalted butter

1¼ pounds 21- or 25-count shell-on shrimp

Greens

1 tablespoon extra-virgin olive oil

2 garlic cloves, very thinly sliced

¼ teaspoon dried red pepper flakes

12 cups roughly chopped hardy greens (such as collards, kale or spinach), tough stems removed

½ teaspoon kosher salt