Place the flour, paprika, salt, and black pepper in a large bowl or plastic food storage bag, and mix these ingredients together until blended.
Add the shrimp to this flour mixture and coat the shrimp (all of the coating should adhere to the shrimp).
Set them aside, and let them sit for at least 10 minutes. They can sit while you make the sauce. (this time allows for the flour mixture to adhere to the shells better).
In a large pan heat the butter and one tablespoon of olive oil on medium high heat until the butter has melted.
Add the chopped garlic to the melted butter & oil, and cook for about 2 to 3 minutes or until you see the garlic has turned light brown.
Once the garlic has turned light brown, add the wine, and cook for about two minutes.
Remove the garlic sauce from the pan and set aside. (I do this to help prevent burning the garlic while I cook the shrimp and to keep everything crispy.)
Add one second tablespoon of olive oil to the pan and let it get hot. Then, add your shrimp to the pan.
Cook the shrimp for 2 to 3 minutes on each side (your cooked shrimp should be pink in color). Remove the cooked pieces from pan and place on plate. Cook the next batch as directed above. (I like to cook my shrimp in batches, so that the pan is not overcrowded and to help with even cooking of the shrimp. I usually have to cook only about two batches in my large skillet.)
Once you have cooked the last batch, add the sauce, and other cooked shrimp back into the pan, and stir. Then, remove the pan from the heat source. Garnish with optional parsley and lemon wedges.