1. Pat the shrimp dry and season with salt and black pepper.
2. In a bowl, mix the chili flakes and smoked paprika.
3. Heat olive oil in a skillet over medium-high heat. Cook shrimp until pink, about 1-2 minutes per side. Remove and set aside.
4. In the same skillet, melt butter. Add garlic and chili-paprika mix. Sauté until fragrant.
5. Return shrimp to skillet. Toss with sauce and cook for 1-2 minutes.
6. Remove from heat. Add lemon juice and parsley. Adjust seasoning.
7. Serve immediately with lemon wedges.

Notes:

• • For best results, use fresh, high-quality shrimp.
  • Adjust the chili flakes according to your heat preference.
  • This dish pairs beautifully with steamed rice or crusty bread.