1 lb. large shrimp, deveined and patted dry (can be shelled or unshelled)

1⁄2 cup butter

1⁄4 cup extra virgin olive oil

1 head of garlic, peeled and finely chopped

3⁄4 cup all-purpose flour

2 Tbsp paprika

1⁄2 tsp cayenne pepper

1 tsp salt

1 lemon cut into wedges

Prepare the shrimp by deveining and rinsing them in cold water, then lightly patting them dry. Combine the flour, paprika, and cayenne pepper in a bowl and toss the shrimp in the mixture until well-coated. Heat a large skillet over low heat. Add the butter, oil, and garlic and cook for 3-5 minutes until garlic is lightly browned. Raise the heat to medium and add the shrimp in a single layer. Cook for 3-4 minutes, then turn and cook on the other side for 3-4 minutes. Add salt, cook for another minute, then squeeze fresh lemon juice over the shrimp. Serve immediately. (Recipe makes 12-15 shrimp.)

Recipe courtesy of Laura Garza, Beech Grove, Indiana