Rinse the shrimp under cold water, pat dry thoroughly with paper towels. If not already done, remove shells and devein; leave tails on for presentation if desired.

Make the marinade

In a large bowl whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt, and black pepper until combined.

Add the shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (no longer than 1 hour for best texture). Meanwhile, chop the parsley and prepare serving items.

Finishing & Serving

Cook shrimp (pan-sear for catering)

Heat a large heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon of butter and a light drizzle of olive oil. Working in batches to avoid crowding, add shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque and golden at the edges. Remove cooked shrimp to a warmed tray and cover loosely to keep warm.

Finish with butter and herbs

Lower heat to medium, add remaining tablespoon of butter to the skillet and let it melt. Stir in chopped parsley (and optional cilantro) and scrape up any browned bits from the pan. Spoon the butter-herb mixture over the cooked shrimp to glaze.

Plate for catering

Arrange shrimp on serving platters or chafing-compatible trays with lemon wedges and toasted baguette slices or rice. Garnish with extra chopped parsley/cilantro. If transporting, keep warm packed trays covered and heat briefly on-site if needed (steam carefully).

Optional: Offer small bowls of extra lemon wedges and a simple dipping sauce such as cocktail sauce or garlic aioli on the side.