In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt, and black pepper. Stir until combined.

Marinate shrimp

Add the dried shrimp to the bowl and toss until evenly coated. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate much longer to avoid texture change from the acid.

Cooking & Finish

Heat pan

Place a large skillet over medium-high heat. Add 1 tsp olive oil and 1 tbs butter. Heat until butter is foamy and oil shimmers, about 1 minute.

Cook shrimp

Add shrimp in a single layer (work in two batches if needed to avoid crowding). Cook undisturbed 1½–2 minutes until the underside is pink with lightly browned edges. Flip and cook 1–1½ minutes more until opaque and just cooked through. Total cook time about 3–4 minutes depending on size. Remove shrimp to a plate.

Deglaze & finish sauce

Reduce heat to medium, add 2 tbs white wine (or broth) to the hot pan and scrape up any browned bits with a wooden spoon. Let liquid reduce by half (30–60 seconds). Stir in reserved butter-scraped juices and any accumulated juices from the shrimp plate, then return shrimp to the pan and toss to coat for 20–30 seconds.

Finish & serve

Remove from heat, squeeze lemon wedge over the shrimp, sprinkle chopped parsley (and optional chives), and taste for seasoning — add a pinch of salt or pepper if needed. Serve immediately.