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Remove the shrimp from the package and place them in a large bowl of very cold water for 15 minutes, stirring every 5 minutes to break up clumps that freeze together. (After 15 minutes, rinse off any remaining ice.)
Pat the shrimp completely dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
Spritz with juice of the lemon wedges and serve immediately.