Peel and devein the shrimp, then pat dry.

Add the shrimp to a bowl with the jerk paste and 1 tablespoon olive oil. Toss until well coated.

Marinate the shrimp for 15 to 30 minutes.

Heat 1 to 2 tablespoons olive oil in a skillet over medium-high heat.

Add the shrimp in a single layer, working in batches if necessary to avoid overcrowding the pan.

Cook for about 1 minute on the first side. Flip and continue cooking until the shrimp are opaque and cooked through.

Remove the shrimp from the skillet and squeeze fresh lime juice over the top.

Serve immediately.