In a medium bowl, toss together the flour, paprika, salt and black pepper. Toss in the shrimp, making sure they are evenly coated.
Melt butter in a large skillet over medium heat. Add garlic and cook until golden brown, about 3 minutes. Pour the butter and garlic in a bowl and set aside.
Add olive oil to same skillet and increase to medium-high heat. Add shrimp and cook for 2 minutes per side or until shrimp are pink and opaque. Once cooked pour the garlic butter over and mix to combine.
Remove from heat and toss with some fresh lemon juice and parsley if desired.
If you don't dry the shrimp with a paper towel, the seasoning mixture will clump up.
Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
If you like some heat, add ¼ to ½ teaspoon cayenne pepper.
Cook the garlic until it is just starting to get golden brown, otherwise your dish will be bitter.
Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.