Begin by patting the extra-large shrimp dry with paper towels and sprinkle with all-purpose flour, paprika, cayenne pepper, salt, and freshly ground black pepper.

In a large non-stick skillet, melt unsalted butter and olive oil over medium heat. Add minced garlic and sauté for about 30 seconds.

Carefully place the seasoned shrimp in the skillet and cook for approximately 2 minutes per side or until they turn pink and opaque.

Remove from heat and drizzle fresh lemon juice over the shrimp, tossing to combine. Optionally, sprinkle with fresh parsley before serving.