Place the thawed shrimp into a medium bowl and rinse thoroughly with cold water.

To remove the tails, grasp the shrimp in one hand and gently pinch and pull off the tail with the other. Discard the tails, then give the shrimp another quick rinse to remove any leftover shell pieces.

In a large skillet (an extra-large one works best), melt the butter.

While the butter is melting, press or finely mince the garlic. Once the butter has fully melted, add the garlic to the pan and sauté for about 30 seconds, being careful not to let it burn.

Add the drained shrimp to the skillet, spreading it out in a single layer if you can. Cook the shrimp for about 2 ½ minutes on one side, then flip each piece over. Cook for another 2 ½ minutes, or until the shrimp turns opaque. You’ll know it’s done when it’s white with reddish-orange accents.

Once cooked, squeeze the juice of half a lime over the shrimp, then stir in cilantro and either paprika or Old Bay seasoning.

Taste to see if extra salt is needed, depending on the saltiness of the shrimp or if you used Old Bay (which already contains salt).

Serve the shrimp with the remaining lime half for anyone who wants more lime juice.

Leftovers can be stored in the refrigerator for up to three days.