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Pat shrimp very dry with a paper towel, then place it in a bowl. Drizzle shrimp with 1 teaspoon of the avocado oil, then fold to evenly coat the shrimp. Sprinkle blackened seasoning over both sides of the shrimp.
Heat a large cast iron skillet over medium-high heat, until it is very hot but not yet smoking. Then add the remaining avocado oil.
Once oil starts to shimmer, add shrimp in a single layer. Place 1 to 2 lemon halves cut-side down in the skillet as well.
Sear shrimp for 1½-2 minutes, then flip and cook for an additional 1 minute or so, or until they are just firm, nicely charred, and no longer translucent. Total cook time will vary with different sizes of shrimp. Don’t flip the lemon – allow it to cook on the cut side the entire time you cook the shrimp.
Remove shrimp from the skillet and squeeze the charred lemon over the top. Garnish with minced parsley and enjoy hot - with shrimp dipping sauce!