Ingredients
- ½ pound large shrimp
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter cold
- 3 tablespoons fresh parsley chopped
- 1 large lemon cut into wedges, for garnish
Instructions
- Peel and devein shrimp. Leave the end of the tail on. Once peeled and deveined, pat the shrimp dry with a paper towel and place in a mixing bowl.
- Combine salt, pepper, smoked paprika, garlic powder, and ground cumin in a small bowl and mix well. Add the spices to the bowl of shrimp, and add the olive oil. Cover the bowl and place in the fridge to let the shrimp marinate for at least 5 minutes, up to 10 minutes.
- Heat a skillet on high, then add the marinated shrimp in one even layer. Sautée for 2 minutes, then flip the shrimp and cook for another 2 minutes. Turn off the heat and add the cold butter. Once the butter is melted, stir the shrimp to coat.
- Transfer the sautéed shrimp to a plate and garnish with lemon wedges and parsley. Serve immediately.
