Place the shrimp, Worcestershire, pepper, Creole seasoning, garlic, and 1 tablespoon water in a heavy 10-inch stainless steel pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan.

Cook over high heat, stirring gently and occasionally turning the shrimp; when the shrimp begin to turn pink, reduce the heat to medium-high. Gradually add butter, swirling to incorporate into the pan juices. The sauce will turn light brown and creamy as it simmers; add  water if necessary to make a saucy sauce. Do not overcook the shrimp.

To serve, slice the rolls in half; spoon a bit of the sauce over the roll, top with 2 shrimp, and serve hot. Be prepared for guests to drink the pan juice!
Makes enough for 12 sliders.