Pat the shrimp dry, then add to a medium bowl with the Italian seasoning, sweet paprika, and a good pinch of salt and pepper. Drizzle 2 tablespoons olive oil over the mixture and toss to coat.

Heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat until just shimmering.

Add the seasoned shrimp and garlic to the heated pan. Cook, tossing occasionally, until the shrimp turns pink, about 2 to 4 minutes depending on their size.

Immediately remove the cooked shrimp from the pan, transferring to a rimmed plate or platter. Finish with the lemon zest and juice. Serve immediately.