Pat the shrimp dry with paper towels. If not already done, remove shells and devein, leaving tails on or off as desired. Place the shrimp in a medium bowl.

Make marinade

In a separate small bowl combine chopped jalapeños, lime juice, lime zest, olive oil, minced garlic, cumin, smoked paprika, kosher salt, and black pepper. Stir until uniform.

Pour the marinade over the shrimp and toss gently to coat all pieces. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes to avoid the shrimp becoming tough or 'cooked' by the acid.

Cook & Finish

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat until hot, about 2 minutes. Add the tablespoon of butter and let it melt, swirling to coat the pan.

Cook shrimp

Add the marinated shrimp in a single layer, taking care not to overcrowd the pan (cook in batches if necessary). Cook 1.5–2 minutes on the first side without moving them, until edges turn pink and the underside is lightly browned. Flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (internal temperature ~120–140°F / 49–60°C). Total cook time is about 3–4 minutes.

If using, add hot sauce in the final 30 seconds and toss to coat. Remove pan from heat. Sprinkle chopped cilantro over the shrimp and give a quick toss to combine.

Serve

Transfer shrimp to a warm platter or individual plates. Serve immediately with lime wedges for squeezing over and additional cilantro if desired.