1/2teaspooncourse Hawaiian sea saltregular sea salt is ok
In a medium skillet on medium low heat, add 4 Tablespoons olive oil, 2 Tablespoons butter, and minced raw garlic. Saute the garlic until it is brown, tender and caramelized.
Add the salt, pepper, paprika, remaining butter, 1 T olive oil, and juice of one lemon. See notes. Let the sauce develop and carefully add the shrimp in one layer in the pan.
Shrimp cook quickly and only take about 3-5 minutes on each side. Once the shells have turned a lovely pink orangeish color, it is time to flip them. Do not overcook them or they will be rubbery and tough.
Serve the shrimp with rice and to get the full Hawaii effect, use the leftover garlic sauce to serve on top of the rice. :)
Although I thought the sauce was perfect, my hubby thought it should be a little thicker. If you want it thicker, before adding shrimp, whisk in a Tablespoon of flour.