Begin by patting the extra-large shrimp dry with a paper towel. Sprinkle the shrimp with all-purpose flour, paprika, cayenne pepper, salt, and black pepper. Toss gently to coat.

In a large skillet, combine unsalted butter and olive oil. Set the heat to medium and allow the mixture to melt together.

Add the minced garlic to the skillet, stirring constantly for about 30 seconds until fragrant but not browned.

Add the coated shrimp in a single layer to the skillet. Cook undisturbed for about 2 minutes, then flip and cook for another 2 minutes until fully cooked.

Remove the skillet from the heat. Drizzle fresh lemon juice over the shrimp, tossing to coat in the sauce.

Transfer the garlic shrimp to a serving platter, spooning the sauce on top. Sprinkle with chopped parsley if desired, and serve immediately.