Rinse the large shrimp under cold water, then pat them dry. Butterfly each shrimp and toss with oil, salt, pepper, paprika, and garlic powder until coated.

In a large skillet, heat oil over medium-high heat. Add the seasoned shrimp, searing for about 1-2 minutes per side until pink and opaque. Set aside.

Lower the heat and add minced garlic to the skillet, sauté for 30 seconds. Sprinkle in oregano and chili flakes.

Add unsalted butter and Dijon mustard to the skillet, stirring until combined. Gradually add remaining butter, mixing until smooth.

Return shrimp to the skillet, tossing in the sauce. Stir in lemon juice and zest, and garnish with parsley before serving.