Pat the shrimp dry with paper towels. In a medium bowl combine olive oil, lemon juice, minced garlic, smoked paprika, red pepper flakes, Kosher salt, black pepper and chopped parsley. Whisk until blended.

Marinate

Add the shrimp to the bowl and toss until each piece is evenly coated. Cover and refrigerate for 15–30 minutes (no more than 45 minutes to avoid the acid beginning to cook the shrimp).

Cook & Finish

Heat pan

Heat a large skillet over medium-high heat until hot. Add the butter and swirl to melt and coat the pan.

Cook shrimp

Add the marinated shrimp in a single layer, shaking off excess marinade. Cook undisturbed for 1–2 minutes until the underside is pink and slightly browned. Flip and cook another 1–2 minutes until shrimp are opaque throughout and firm to the touch. Total cook time should be about 3–4 minutes depending on size. Do not overcook.

Finish with pan sauce

If there is any leftover marinade in the bowl, pour it into the pan and cook for 30 seconds to a minute to warm and slightly reduce (optional). Squeeze half a lemon over the shrimp and toss to coat. Remove from heat.

Garnish and serve

Transfer shrimp to a serving plate. Sprinkle with coarsely chopped parsley, serve with lemon wedges and crusty bread or rice/pasta if desired.