New Orleans-Style Shrimp

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24 large shrimp in the shell (about 1 1/2 pounds)

1 tablespoon Creole seasoning

6 tablespoons unsalted butter

2 bunches scallions, chopped

1/4 cup Worcestershire sauce

1 cup frozen corn kernels

1 large tomato or 2 plum tomatoes

Toasted French bread, for serving

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