Rinse the shrimp under cold water and pat them dry thoroughly with paper towels. If tails are on and you prefer them off, remove tails. Ensure shrimp are peeled and deveined.

Make marinade

In a medium bowl combine 2 tbsp olive oil, 1 tbsp fresh lemon juice, minced garlic, 1 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until emulsified.

Marinate shrimp

Add the dried shrimp to the bowl and toss until each piece is evenly coated. Mix in 2 tbsp chopped parsley. Let shrimp marinate at room temperature for 10–15 minutes (no more than 30 minutes), or refrigerate up to 1 hour if preparing ahead.

Cook & Finish

Preheat pan

Heat a large skillet over medium-high heat until hot (about 2 minutes). Add the skillet, no oil yet if using a nonstick; otherwise add 1 tsp olive oil to coat.

Sear shrimp

Add the marinated shrimp in a single layer to the hot skillet. Sear without moving for 1.5–2 minutes until the underside is pink with light browning. Flip each shrimp and cook 1–1.5 minutes more, until shrimp are opaque and just firm (internal temp ~120–125°F/49–52°C). Avoid overcooking.

Finish with butter and lemon

Reduce heat to medium. Push shrimp to the side of the skillet and add 1 tbsp unsalted butter. Let it melt, then toss shrimp in the butter for 15–30 seconds. Squeeze 1–2 lemon wedges over the shrimp and stir to combine. Taste and adjust seasoning with additional salt or lemon as needed.

Serve

Transfer shrimp to a platter. Sprinkle with the remaining 1 tbsp chopped parsley for garnish and serve immediately with lemon wedges and optional cooked rice or crusty bread to soak the pan juices.