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Carefully butterfly the shrimp down the middle and add to a bowl.
Season the shrimp with 1 tbsp olive or avocado oil, a couple pinches salt, fresh cracked pepper, 1 tsp paprika and ½ tsp garlic powder. Mix well.
Heat a pan on medium-high heat, drizzle 1 tbsp avocado or olive oil, then cook the shrimp for about 90 seconds on the first side and 60-90 seconds on the other side.
In a sauce pan on medium heat, drizzle 1 tsp avocado or olive oil, add the minced garlic, a small pinch of salt, pepper, ¼ tsp chili flakes, ½ tsp oregano, and ½ tsp paprika. Mix well.
Turn the heat to low, add 2 tbsp butter and 1 tbsp dijon mustard, and mix until the butter melts, continuously and gently stirring.
Add 2 more tbsp of butter and melt, then add another 2 tbsp of butter and melt on low heat, continuously stirring.
Finally, add ⅓ cup of super finely chopped parsley, the zest and juice of 1 large lemon, and stir. Taste and adjust as needed.
Plate the shrimp and top with the sauce, garnishing with fresh parsley.