COMBINE ALL THE DRY SPICES AND HERBS AND STIR TO COMBINE.
PAT THE SHRIMP DRY AND ADD THEM TO A LARGE MIXING BOWL ALONG WITH ONE TABLESPOON OF OIL.
THEN, ADD THE SPICE MIXTURE AND TOSS UNTIL COMPLETELY COATED.
COOK THE SHRIMP FOR 2 MINUTES ON ONE SIDE THEN FLIP AND COOK FOR AN ADDITIONAL 1 MINUTE AND 30 SECONDS OR UNTIL THEY PINK IN COLOR.