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Blot the shrimp dry of excess moisture on both sides.
In a bowl, sprinkle with flour, paprika, cayenne pepper and salt and pepper and toss to coat the shrimp.
Melt 3 tablespoons of the butter with olive oil in a large skillet.
Add shrimp in an even layer in the skillet. Cook on the first side until pinkish on the bottom, about 2 minutes. Then flip and cook the opposite side until just cooked through, about 2 minutes longer. Add the remaining butter and garlic and saute 30 seconds until fragrant.
Remove from heat, toss with lemon and parsley.
Serve right away with steamed white rice topped with extra garlic butter sauce from the pan.