Pat the extra large shrimp dry with paper towels. In a bowl, combine shrimp with all-purpose flour, paprika, cayenne (if desired), salt, and pepper.

In a large non-stick skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add the coated shrimp to the skillet in a single layer. Cook for 2 minutes on one side until pink, then flip each shrimp and cook for another 2 minutes until fully cooked.

Remove the skillet from heat and drizzle with fresh lemon juice. Toss the shrimp in the garlic butter sauce. Garnish with minced parsley before serving.