Start by peeling and deveining the shrimp if necessary, then pat them dry with paper towels. Season the shrimp with paprika, garlic powder, salt, and black pepper. Set aside.

In a skillet, heat olive oil and butter over medium-high heat until bubbling. Add the seasoned shrimp in a single layer, cooking for about 1 minute on each side until bright pink. Remove from skillet.

Lower heat to medium and add minced garlic and diced shallots into the skillet. Sauté for about 2 minutes until fragrant and softened.

Stir in the chili flakes, then pour in vodka to deglaze the skillet, scraping browned bits. Simmer for about 3 minutes.

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

Return the shrimp to the skillet and heat through for about 1 minute. Drizzle in lemon juice and toss in chopped parsley before serving.