Step 1

If using frozen shrimp, defrost the shrimp in a bowl of cold water, changing the water every 10 minutes. Shrimp should defrost in about 20 - 30 minutes depending on the temperature of your kitchen. (Skip this step if using fresh or defrosted shrimp).

Step 2

Rinse shrimp under cold running water in a bowl. (Skip this step if using frozen shrimp.)

Step 3

Drain well.

Step 4

Blot the shrimp dry with clean paper towels and place them into a dry bowl. Be sure there is no trace of water on the shrimp. *Drying the shrimp ensures that the shrimp will sear instead of steam. If the shrimp are still damp with water (or liquid other than oil) they will not develop a crust when searing.

Step 5

Chop parsley and set aside.

Step 6

Add the lemon zest, dried herbs, crushed red pepper, salt, pepper, 1 tablespoon of fresh parsley, and olive oil to the shrimp. Using a spoon, gently fold all of the seasonings into the shrimp until they are well coated.

Step 7

Let the shrimp sit at room temperature for 10 - 30 minutes to allow time to absorb the flavors of the seasonings. (optional)

Step 8

Spray your pan of choice with the cooking oil and set over medium-high heat for 2-3 minutes or until the pan is to temperature.

Step 9

Cooking in batches, add half of the shrimp to the pan. Watch the shrimp the whole time they are cooking - this is so important!*Don't crowd the shrimp. Leave space between each piece so the shrimp has a chance to sear. If you don't give the shrimp space to sear they will steam rather than sear. *Watch your shrimp carefully. Watch the bottom of the shrimp as the side turns opaque. When the shrimp have turned from translucent to opaque about halfway up, that's when it's time to flip. (Approximately 1-2 minutes)

Step 10

Then, flip each shrimp, one at a time as they are ready. As you flip the shrimp, squeeze each piece with a touch of fresh lemon juice. You should hear a nice sizzle. Cook for 30 seconds to 1 minute longer, or until just done. *How to tell when the shrimp is done:Color - Opaque and pink with red tailsShape - When cooked perfectly, the shrimp will form a nice "C" shape. You want a little space between the head of the shrimp and the tail. If they are overcooked the shape will be more of a tight "C" or "O" shape.

Step 11

Remove shrimp from heat quickly!*Not all of the shrimp will be done at the same time. Stand over the pan and remove each shrimp as it looks ready. *Immediately remove the shrimp from the pan when they look perfect. The shrimp will continue to cook even though they are no longer on the stove or in the pan. This is called carryover cooking. Ideally, you want to remove the shrimp from the pan just a few seconds before they are fully done.

Step 12

Add the rest of the fresh parsley and serve!