Start by cleaning the shrimp. Rinse them under cold water, then pat dry with paper towels. Shell-on shrimp bring extra flavor, so do not remove the shells just yet.

In a mixing bowl, combine corn starch, garlic powder, smoked paprika, red chili powder, salt, and black pepper. Toss the shrimp in this mixture until evenly coated. This not only adds flavor but also helps create a crispy texture when cooked.

In a large skillet, heat olive oil and butter over medium-high heat. Allow the butter to melt completely and begin to bubble slightly.

Once the oil is hot, add the shrimp to the pan in a single layer. Let them cook undisturbed for about 2-3 minutes. This is the moment to let them develop a luscious golden crust.

Carefully flip the shrimp and add the minced garlic to the skillet. Cook for another 2-3 minutes until the shrimp turn pink and opaque. It’s important to keep an eye on them to avoid overcooking.

If using white wine, pour it into the pan at this stage. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom. Squeeze in the juice of half the lemon and sprinkle in the zest for an extra zing.

Finish cooking for another minute and then remove the skillet from heat. Garnish with fresh parsley or cilantro and additional lemon wedges for serving. Enjoy immediately with your chosen sides.