Heat oil and butter in a large non-stick skillet over medium high heat. Add garlic and sauté for 1 minute, stirring constantly. Add shrimp and cook, stirring until shrimp are firm and pink, about 3 to 4 minutes. Do not overcook. Add paprika, clam juice and lemon juice. Boil until half of the liquid is evaporated. Remove from heat and stir in parsley and pepper.
Serve with noodles, roasted peppers, and artichoke hearts tossed with low fat Italian dressing.Makes 4 Source: