In a small bowl, mix the cajun seasoning, black pepper, Worcestershire Sauce and diced garlic.
Heat 1 tablespoon of olive oil in a heavy pan on medium heat. Add the shrimp and cook for 2 – 3 minutes, until the shrimp is pink on the bottom. Flip the shrimp and add the cajun-garlic sauce to the pan. Squeeze the lemon into the pan and add the lemon wedge as well. Mix the shrimp with the sauce, cooking for an additional 2 – 3 minutes. Remove the shrimp to a plate and set aside.
Add 1/4 cup each of wine and shrimp (or chicken) broth to the pan and reduce by half, stirring any browned bits from the bottom – 6 to 8 minutes. Take the pan off the heat and add the cold butter cubes to the pan. Whisk in the butter until it forms a sauce. Add the shrimp back to the pan and coat with the butter sauce.
*Note: If you reheat the sauce it will still taste good, but know that the consistency will change as the butter will break. This is why you take the pan off of the heat to add the butter.
Take the last 1/3 of the garlic rubbed baguette slices and soak the bottoms in the cajun butter sauce in the pan. Move slices to plate and top each with a shrimp and more butter sauce. Top with chives or scallions.