In a large bowl combine OLD BAY oregano black pepper garlic and onion powders cumin chili powder lemon juice and 4 tablespoons olive oil. Add shrimp. Toss well to coat then cover. Refrigerate 2 hours.
Heat remaining tablespoon olive oil in large non-stick skillet on medium-high. Drain shrimp and add in batches. Cook 2 or 3 minutes on each side or until shrimp turn pink.
Swipe a few shrimp for yourself then transfer to a large serving platter. (Once served these crispy treats won’t last very long.)