Pat the shrimp thoroughly dry on both sides with paper towels and place them in a mixing bowl.

Sprinkle the shrimp with all-purpose flour, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss until the shrimp are evenly coated.

Heat the butter and olive oil in a large non-stick skillet over medium heat.

Add the minced garlic and sauté for 30 seconds until fragrant but not browned.

Arrange the shrimp in a single layer in the skillet. Cook for about 2 minutes on the first side until the bottoms turn pink.

Flip the shrimp and cook for an additional 2 minutes until just opaque and cooked through.

Remove the skillet from heat. Drizzle the shrimp with fresh lemon juice and toss gently.

Transfer the shrimp to a serving platter and garnish with parsley if desired. Serve immediately, spooning the garlic butter sauce from the pan over the shrimp.