Pat shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper and smoked paprika until evenly coated. Let rest 5 minutes while other components heat.

Cook shrimp

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. When the butter is melted and begins to foam, add the shrimp in a single layer (work in two batches if necessary). Cook without moving for 1 minute, then flip and cook another 1–1.5 minutes until shrimp are pink and opaque and edges are lightly browned.

Add garlic and finish

Push shrimp to one side of the pan. Reduce heat to medium. Add the minced garlic to the oil/butter and cook 20–30 seconds until fragrant (do not let it burn). Stir garlic through shrimp, add lemon zest, lemon juice and red pepper flakes, and sauté 30 seconds to combine. Remove pan from heat and stir in 3 tbs chopped parsley. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep warm.

Garlic Butter Sauce (optional extra / for serving)

In a small saucepan over medium heat, melt 2 tbs butter. Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Pour in 1/4 cup broth and bring to a gentle simmer for 1–2 minutes to meld flavors. Spoon sauce over plated shrimp if desired.

Simple Rice (or couscous/pasta) - side

While shrimp rest, rinse rice until water runs clear. In a medium saucepan bring 2 cups water, 1 tsp olive oil and 1/2 tsp salt to a boil. Add 1 cup rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with fork before serving.

Simple Green Salad - side

In a large bowl combine 4 cups mixed greens, halved cherry tomatoes and sliced cucumber. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Drizzle dressing over salad and toss just before serving.