- Combine all ingredients in a medium bowl. Marinate in the refrigerator for at least 40 minutes and up to 24 hours.
- Heat a cast-iron skillet over medium-high heat for 2 minutes. Once the skillet is hot, coat with a light drizzle of oil, and cook shrimp in batches for 2 minutes per side until just cooked through (opaque). Do not overcrowd the pan.
- Remove shrimp from skillet, and chill in the refrigerator for at least 1 hour.
- Serve as garnish on Black & Gold Pasta Salad.