1. Pat the shrimp dry. In a bowl, toss the shrimp with the flour, paprika, cayenne, 1 teaspoon pepper, and 1 teaspoon salt.
2. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from the skillet to a plate. Set aside.
3. If needed, let the skillet cool slightly. Melt 2 tablespoons butter and the garlic together over medium heat. Cook until the garlic begins to turn golden, 2-3 minutes. Melt in 4 more tablespoons butter. Add the shrimp and toss. Cook 2-3 minutes until the shrimp is warmed and the garlic is dark golden and crisp. Squeeze over the lemon juice, remove it from the heat.
4. To make the lemon pepper sauce, whisk together all ingredients in a bowl. Season with salt and pepper.
5. Serve the shrimp with the garlic butter spooned over top. Add rice, lemon wedges, lemon pepper sauce, and chili sauce on the side.
RECIPE NOTES
Spicy Chili Sauce: mix 1/4 cup sweet chili sauce, 2 tablespoons ketchup, 1-2 cloves grated garlic, and a pinch each of chili flakes and salt. Add 1/4 cup chopped pineapple if desired.
Shell on Shrimp: for best flavor use, shell-on shrimp. You can either suck the sauce off the shell and then eat the shrimp. Or eat the shell, though I prefer to not eat the shell.
