Start by rinsing your shrimp under cold water if they are frozen. Pat them dry with paper towels to remove excess moisture.
In a large bowl, combine the shrimp with salt, pepper, smoked paprika, garlic powder, and ground cumin. Toss until the shrimp are evenly coated with the spices.
Place your skillet over medium-high heat. Add the extra-virgin olive oil and allow it to heat until it shimmers.
Once the oil is hot, carefully add the seasoned shrimp to the skillet in a single layer. Avoid overcrowding the pan; you may need to do this in batches. Sauté for about 2-3 minutes on one side until they turn pink and opaque.
Using a spatula or tongs, flip the shrimp and cook for an additional 1-2 minutes on the other side. As they finish cooking, add the cold butter to the skillet, allowing it to melt and create a rich sauce. Stir to coat the shrimp in the buttery goodness.
Remove the skillet from the heat and sprinkle the sautéed shrimp with fresh parsley. Serve immediately with lemon wedges on the side for squeezing over the top.
