Rinse the jumbo shrimp under cold water, pat them very dry with paper towels. If not already done, remove the shell but leave tails on for presentation and easier handling. Using a small knife, make a shallow cut along the back and remove the vein if present.

Place the dried shrimp in a medium mixing bowl and season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika. Toss to coat evenly.

Marinade / Seasoning

In a small bowl whisk together 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp hot sauce (optional), and 2 tbs chopped fresh parsley until combined.

Pour the marinade over the seasoned shrimp and toss to coat. Let shrimp sit at room temperature for 10–15 minutes (or cover and refrigerate for up to 30 minutes)—do not marinate longer than 30 minutes or the acid will begin to cook the shrimp and make them rubbery.

Cooking & Finish

Pan-sear shrimp

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2 minutes. Add 1 tbs unsalted butter and swirl to melt. Add the shrimp in a single layer, avoiding overcrowding (cook in two batches if needed). Cook undisturbed for 1–1½ minutes until the underside is golden.

Flip shrimp and cook the second side for another 1–1½ minutes until opaque and just firm. Total cook time per shrimp should be about 2–3 minutes depending on size. Immediately remove shrimp to a warmed plate to prevent overcooking.

If you marinated shrimp and there is remaining marinade in the bowl, pour it into the hot pan and bring to a simmer for 30 seconds to deglaze and cook out raw garlic, then pour over the cooked shrimp.

Sprinkle with 1 tbs fresh parsley leaves and serve with lemon wedges. Taste one shrimp and adjust with a pinch of salt, pepper, or an extra squeeze of lemon as desired.