Peel and devein the shrimp if not prepped. Season them with paprika, garlic powder, salt, and pepper.

Heat a skillet and add olive oil and butter. Once melted, add the shrimp and cook until pink.

In the same skillet, add minced garlic and diced shallot; cook until translucent.

Add chili flakes, then deglaze with vodka and scrape up browned bits. Let cook for 3 minutes.

Pour in the fish broth and bring to a boil. Whisk in remaining butter.

Add shrimp back, heat through, then stir in lemon juice and garnish with parsley.