Peel and devein the shrimp. In a large bowl, combine shrimp with sweet paprika, garlic powder, ½ teaspoon salt and 1 teaspoon black pepper. Toss and set aside while you prepare the other ingredients. If you want to marinate them longer, no problem, transfer the shrimp to the fridge and chill for 30 minutes or up to 8 hours.

Mince the garlic, finely chop the shallot and chop the parsley.

In a skillet, heat oil and 1 tablespoon butter over medium high. Place shrimp in a single layer and sear, 1 minute per side. Remove from skillet.

Reduce heat to medium, add garlic and shallot. Cook for 2 minutes until soft and fragrant. Stir frequently. Stir in chili flakes, and the remaining salt and pepper.

Deglaze with vodka and simmer for 3 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon. Pour in fish broth and bring to a boil. Slowly add the remaining 3 tablespoons of butter, one by one. Stir until completely dissolved and smooth.

Add shrimp and cook for 1 minute until heated through. Finish off with lemon juice, freshly ground black pepper and parsley. Enjoy!