Start by rinsing and thoroughly drying the large shrimp. Butterfly each shrimp by slicing along the back.

In a mixing bowl, toss the shrimp with oil, salt, pepper, paprika, and garlic powder to coat evenly.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Place the seasoned shrimp in the skillet and cook for 1-2 minutes on each side until pink and opaque.

Transfer the shrimp to a plate and keep warm. Lower the heat and add more oil, minced garlic, smoked paprika, red chili flakes, and oregano to the skillet.

Sauté for about 30 seconds until garlic is fragrant. Stir in the butter and Dijon mustard until melted and smooth.

Remove from heat and toss the cooked shrimp back into the pan with parsley, lemon zest, and juice, adjusting seasoning as needed before serving.

Serve hot, garnished with additional parsley, over rice or with crusty bread.