1. Blot the shrimp dry with paper towels to remove excess moisture.
2. In a mixing bowl, sprinkle the shrimp with flour, paprika, cayenne pepper, salt, and pepper, then toss to coat evenly.
3. In a large non-stick skillet, melt 3 tablespoons of the butter with olive oil over medium heat. Add the shrimp in a single layer and cook for about 2 minutes on one side until pinkish, then flip and cook for another 2 minutes until just done.
4. Add the remaining butter and garlic to the skillet, sauté for 30 seconds until fragrant but not browned.
5. Remove from heat and toss the shrimp with fresh lemon juice and parsley. Serve immediately over steamed white rice, spooning the garlic butter sauce from the pan on top.