Mix the flour, paprika, and salt into a medium to large bowl.
Pat dry the shrimp with paper towels.
Put the shrimp in the bowl, cover it with plastic wrap and gently shake until all the shrimp are coated with the flour mixture.
Either very finely mince or run the garlic through a garlic press.
Melt the butter in a large skillet over medium heat. You do not want to butter to smoke or brown.
Put the garlic in the butter and sauté until the garlic starts to turn golden brown. Do not overcook it or it will become bitter.
Drain the butter and garlic into a bowl and set aside.
Put about a tbsp of oil in the skillet and raise the heat to medium-high
When the oil starts to shimmer, add the shrimp in a single layer to the pan. Do this in batches if you need to! Cook the shrimp for about 2 minute per side until the coating is light brown and crispy. remove from the pan onto paper towels. If you need to do batches, use a tbsp of oil in each batch and wait until the oil is hot each time. Don't use too much oil.
Once all the shrimp are done drain any excess oil from the pan and lower the heat to medium. Add all the shrimp and the butter/garlic and toss until until coated. Cook for about 1 minute
Serve immediately (with rice if desired)
