In a medium bowl, combine 1 lb shelled and deveined shrimp, 2 tbsp olive oil, 2 tsp paprika, 1 clove garlic crushed (or 1 teaspoon garlic powder), 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp ground dried thyme, 1/4 tsp dried basil or oregano, 1/4 tsp ground black pepper, 1/4 tsp cayenne pepper. Use right away or cover with plastic wrap and marinate in the fridge for up to 24 hours. Heat a large heavy-duty non-stick pan to medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle of oil (if using a non-stick pan) and cook the shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan. Serve on tacos, salads, burritos, or rice. Enjoy!