Directions

• Bring a large skillet to medium-low heat and add butter, oil, and garlic
• Let the butter infuse with the garlic for 5-7 minutes, stirring often; the garlic should barely sizzle here, you don’t want the garlic to brown
• While the butter is infusing, add the cornstarch and smoked paprika to a large zip top bag, zip and shake to combine; add the shrimp, shake to combine, remove, and set aside
• In a small bowl, combine soy sauce, fish sauce, and brown sugar, stir and set aside
• When the garlic is done, carefully remove it to a small bowl, leaving behind as much of the oil-butter mixture as possible
• Bring the heat up to medium-high, add the shrimp in a single layer, allowing them to cook for roughly one minute on each side or until they start to turn up into a ‘c’ shape; this may need be done in multiple batches depending on the size of the skillet
• Return all the shrimp to the skillet and add the prepared sauce mixture, toss to combine
• Top with butter infused garlic, scallions, and fried garlic
• Squeeze lemon juice on top before serving