Get your prep done before you start to cook. Peel en devein the shrimp. In a bowl, combine shrimp with salt, pepper, paprika, garlic powder and turmeric. Set aside.

Finely chop the onion, mince the garlic cloves and slice the bell pepper as thin as possible.

Heat oil and 1 tbsp butter over medium high in a nonstick skillet. Place shrimp in a single layer and cook 1 minute per side. Remove from skillet into a clean bowl.

Add the remaining butter and bell pepper. Cook for 3 minutes until the pepper starts to soften. Add garlic and onion, cook for 2 minutes. Pour in chicken broth and simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon. Add harissa and lemon juice, stir to combine. Toss in shrimp and simmer for 1 minute.

Finish off with chopped parsley. Enjoy!