Instructions:
- Pat the shrimp thoroughly dry with paper towels. In a bowl, toss the shrimp with the Cajun seasoning and black pepper until evenly coated.
- Heat olive oil and 1 tablespoon of butter in the skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until pink and just cooked through. Remove shrimp immediately and set aside on a clean plate.
- Reduce heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic, smoked paprika, and cayenne pepper. Sauté gently for about 60 seconds until fragrant, watching carefully to prevent burning.
- Pour in the chicken stock, scraping up any browned bits (fond) from the bottom of the pan. Let this simmer and reduce slightly for 2-3 minutes until the sauce begins to coat the back of a spoon.
- Stir in the fresh lemon juice. Return the cooked shrimp to the pan. Toss gently to coat in the sauce, allowing them to heat through for about 30 seconds. Do not overcook!
- Remove from heat. Stir in most of the fresh parsley, reserving some for garnish. Serve immediately over rice or with crusty bread.