All ingredients ready? Let's begin!
In a small bowl, whisk together the paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne.
Clean and devein the shrimp leaving the tails intact. Pat them dry with paper towels.
Place the shrimp in a large bowl and toss with 1 tablespoon of olive oil. Add the spice blend and toss to coat evenly.
In a large cast-iron skillet or sauté pan over medium-high heat, melt the butter.
Add the remaining tablespoon of olive oil. Heat up for a few seconds until hot.
Add the shrimp in a single layer (cook in batches if needed) and cook for 1-1/2 minutes. Turn the shrimp over and cook for 1-1/2 to 2 minutes longer until a little firm to the touch and pink. The seasoning will have darkened or charred for the desired blackened finish.
Place 1/4 of the rice into 4 individual serving bowls. Top each bowl of rice with shrimp. Spoon any sauce in the pan over the rice. Serve right away while warm.