Start by rinsing the shrimp under cold water and patting them dry with paper towels. This helps remove excess moisture for better searing.
In a mixing bowl, combine the shrimp with salt, pepper, smoked paprika, garlic powder, and ground cumin. Toss until the shrimp are evenly coated in the spices.
Place a large skillet over medium-high heat and add the extra-virgin olive oil. Allow it to heat until shimmering but not smoking.
Add the seasoned shrimp to the skillet in a single layer. Let them cook for 2-3 minutes without stirring, allowing a nice crust to form. Then, flip them over and cook for another 2-3 minutes until they are opaque and pink.
In the last minute of cooking, add the cold butter to the skillet. Swirl it around to melt and coat the shrimp in a luscious sauce.
Remove the skillet from heat and stir in the chopped parsley. Serve immediately with lemon wedges on the side for a burst of acidity that complements the flavors beautifully.
