Pat the extra large shrimp dry with paper towels. Toss the shrimp with all-purpose flour, paprika, cayenne pepper, salt, and freshly ground black pepper in a mixing bowl until evenly coated.

In a large non-stick skillet, add the diced unsalted butter and a splash of olive oil. Heat over medium heat until it begins to sizzle.

Add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant without browning.

Carefully place the shrimp into the skillet in a single layer. Cook for about 2 minutes or until the underside turns pink.

Gently flip each shrimp and continue cooking for another 2 minutes until fully cooked and opaque.

Remove from heat, drizzle with lemon juice, and toss gently to combine.

Plate the shrimp and sprinkle with minced parsley. Serve immediately, drizzling remaining sauce over the shrimp.