1-First, peel and devein 1 ½ pounds of raw shrimp, then coat them in a mix of 1 tablespoon all-purpose flour, 1 tablespoon smoked paprika, ½ to 1 teaspoon cayenne pepper, ½ teaspoon salt, and ½ teaspoon ground black pepper. Measure out 2 tablespoons olive oil, 3 tablespoons chopped fresh garlic, 4 tablespoons softened unsalted butter, ¼ cup honey, 1 to 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh parsley, and some lemon wedges for serving. Having everything ready helps the process go quickly without any rush.

2-Heat the olive oil and chopped garlic in a skillet over medium heat until the garlic turns golden brown, which takes about a minute. Remove the garlic bits to avoid burning, leaving behind the flavorful oil. Add the coated shrimp to the garlic-infused oil and cook over medium-high heat for three minutes on one side and two minutes on the other until they turn pink and curl up nicely.

3-Once the shrimp are done, stir in the softened butter until it melts, then mix in the honey and fresh lemon juice to create a glossy sauce that coats everything perfectly. Finally, garnish with the chopped parsley and serve with lemon wedges for a fresh finish. For variations, you might try swapping shrimp with chicken or salmon, adjusting the cooking time as needed.