Rinse your large, peeled, and deveined shrimp under cold water. Pat them dry with a paper towel and butterfly them for better texture. Toss them with olive oil, salt, pepper, paprika, and garlic powder; set aside to marinate.

In a large skillet, heat a splash of olive oil over medium-high heat. Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque. Transfer the cooked shrimp to a plate.

In the same skillet, lower the heat to medium and sauté minced garlic and spices until aromatic. Stir in the unsalted butter and Dijon mustard, allowing them to melt and blend into a creamy sauce.

Add freshly chopped parsley, lemon zest, and a squeeze of lemon juice to brighten the sauce. Toss the shrimp back in the pan and ensure they are well coated before serving.