If shrimp is frozen, thaw under running cold water. Drain, pat dry with paper towels.
In a bowl, combine the flour, paprika, cayenne, salt and pepper. Toss the shrimp with the flour mixture till coated.
Put olive oil and garlic In a large skillet, turn heat to medium. Cook garlic, stirring constantly, until golden brown, about 5 minutes. Watch carefully, don’t let it burn. Quickly remove garlic bits from pan with slotted spoon, reserving oil. Alternatively, set a small strainer over a bowl and drain garlic.
Turn pan to medium high and add shrimp to garlic oil. Cook on one side for about three minutes, flip and cook an additional 2 minutes or until shrimp is pink and curled. Don’t overcook.
Add butter to the skillet with shrimp. Once it’s mostly melted, add honey and lemon juice, stirring to combine, coating the shrimp. Sprinkle with parsley.
Serve with fried garlic, lemon wedges, and cooked rice.
Fried garlic can be made up to a month ahead. Store fried garlic at room temp in an airtight container. Make sure it's completely cool before covering. Store garlic oil in the fridge.
This recipe can be made without garlic if you prefer. Simply heat olive oil in pan and cook shrimp as directed.
If desired, substitute chicken for the shrimp. Cut boneless skinless chicken breasts into bite-sized pieces and cook as directed, cooking an additional 2-3 minutes, or until chicken is done.