Hawaiian Garlic Shrimp

In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.

Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10–12 shrimp to the pan and cook for 3–4 minutes on one side. Flip, season lightly with salt, and cook for 2–3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1–2 more tablespoons of butter to the pan and repeat with remaining shrimp.

Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.

Squeeze the lemon juice all over the shrimp.

Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.

Enjoy!