Remove the shrimp from the packaging and dry with paper towel. If the shrimp have not been cleaned then run a sharp knife along its back and remove the visible vein and discard and shell as well.
450 g shrimp
In a small bowl, add the salt, ground pepper, paprika, cumin, oregano and curry powder and stir to combine.
½ tsp cumin, ½ tsp oregano, ½ tsp curry powder, ½ tsp paprika, ½ tsp Salt, ½ tsp ground black pepper
Add the dry shrimp to the mixture and toss to fully coat.
Place a frying pan over a medium heat and add the butter, chili and minced garlic.
3 cloves garlic, 110 g unsalted butter, 1 medium chilli
Once the butter has melted, add the coated shrimp and lay in a single layer.
After 2 minutes, flip the shrimp over and cook for a further 2 minutes or until the shrimp have turned a lovely pink and are fully cooked.
Remove the from the pan and serve with a squeeze of lemon.