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Pat the shrimp dry and season with salt.
In a large skillet, heat the olive oil over medium heat. Cook the shrimp a few at a time, making sure not to overcrowd the pan. Cook each side for 2 minutes or just until they turn pink. Remove and keep warm. (I place the cooked shrimp on a plate and cover it with foil.) Repeat, until all the shrimp have been cooked.
Melt the butter in the pan and add the garlic and onion, cooking for about 3 to 4 minutes, until onion is tender. Add the lime juice and vinegar and cook for another minute.
Add the shrimp back to the skillet and cook for 2 more minutes. Sprinkle with smoked paprika and stir.
Remove immediately from the pan and garnish with parsley. Serve immediately, as desired.