Prepare the shrimp by peeling and deveining if necessary. Rinse and pat dry. Season with salt, black pepper, paprika, and garlic powder.

Heat a large skillet over medium-high heat and add olive oil and butter. Once melted, sear the shrimp for about 1 minute on each side until pink.

Reduce heat to medium, add minced garlic and diced shallots to the skillet, and sauté for about 2 minutes until translucent.

Sprinkle in chili flakes, pour in vodka, and deglaze the pan by scraping the bottom. Simmer for about 3 minutes.

Stir in fish broth and bring to a gentle boil. Whisk in remaining butter until the sauce is smooth.

Return the seared shrimp to the skillet, stir to coat in the sauce, and heat through for 1 minute. Drizzle in lemon juice and garnish with parsley.