In a medium bowl stir together all spices and garlic. Add shrimp and thyme and toss to coat. Heat olive oil in a large sauté pan over medium-high heat. Once hot, add shrimp and sauté, tossing occasionally, until shells caramelized and shrimp is cooked through (should be pink and opaque throughout), about 4-6 minutes. Garnish with lemon slices and wedges and serve.
Recipe by Jackie Ourman at http://jackieourman.com/sauteed-peel-eat-shrimp/