Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Toss shrimp to coat evenly. Let sit while you prepare cooking method (10–15 minutes).

Blackened option

Make spice blend

Mix paprika (2 tsp), smoked paprika (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), dried oregano (1/2 tsp), dried thyme (1/2 tsp), cayenne (1/4 tsp), black pepper (1/2 tsp) and salt (3/4 tsp) in a small bowl.

Pat marinated shrimp dry slightly. Toss shrimp in the blackening spice so each shrimp is evenly coated. Heat a heavy cast-iron skillet over high heat until smoking lightly. Add 1 tbs oil and swirl. Add shrimp in a single layer, cooking 1–2 minutes per side until blackened and opaque. Remove to a plate. Optional: brush with 1 tbs melted butter and garnish with chopped parsley and lemon wedges.

Grilled option

Preheat grill to medium-high (about 400°F / 200°C). Thread shrimp onto skewers (if using wooden skewers, soak 30 minutes first). Brush shrimp with any leftover marinade or 1 tbs melted butter. Place on grill and cook 2–3 minutes per side until opaque and slightly charred. Remove and squeeze lemon over shrimp; garnish with parsley.

Fried option

Prepare coating and oil

In a shallow bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. In a second bowl beat 1 egg with 1/2 cup buttermilk. Pour 4 cups vegetable oil into a deep skillet or pot and heat to 350°F (175°C).

Working in batches, dip marinated shrimp into the egg-buttermilk, then dredge in the flour mixture, pressing to adhere. Fry 2–3 minutes per batch until golden and crisp and shrimp are opaque. Use a slotted spoon to transfer to a paper-towel-lined tray and season immediately with a pinch of salt. Keep warm in a 200°F oven if needed.

Remoulade sauce

Whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp hot sauce, 1/2 tsp smoked paprika, 1 tsp pickle relish, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Chill until serving.

Serve

Plate shrimp with chosen side (2 cups coleslaw suggested). Serve with lemon wedges and remoulade sauce on the side. Serves with one side per portion. Optionally sprinkle chopped parsley over shrimp.