Prepare the Shrimp, rinse the shrimp in cold water and let them drain. Pat them dry with a paper towel to remove excess moisture.

Infuse the Oil, In a cast iron pan over medium-high heat, add the olive oil and butter. Let the butter melt and blend with the olive oil.

Add the crushed garlic to the pan, allowing it to infuse with the oil and butter. Be careful not to burn the garlic.

Cook the Aromatics - Add the finely chopped onion to the pan. Cook for 2-3 minutes until the onion starts to soften and become translucent.

Cook the Shrimp-Add the drained shrimp to the pan and turn the heat up to high.

Add the roughly chopped cilantro, sweet paprika, Piri Piri or chili peppers, a pinch of sea salt, and black pepper.

Let the shrimp cook until they turn bright pink underneath, then turn them over. Be careful not to overcook; shrimp cook quickly.

Add the Lemon Juice, Squeeze the juice of one lemon into the pan, mixing it into the buttery sauce.

Finish the Dish, once the shrimp are firm and pink and the garlic and onions are caramelized around the edges, the dish is ready.