Peel and Devein Shrimp, if necessary. Keep cold. In a Large Bowl, add all of the Dry Seasonings, except for the Cornstarch. Add the Shrimp and mix thoroughly until Shrimp is evenly coated. Add Cornstarch and mix thoroughly.

Heat a Large Skillet to Medium High heat. Add a Tbsp or so of Olive Oil, and a Tbsp or 2 of Butter. When pan is nice and Hot, add Shrimp. Cook around 2 - 3 Minutes on each side, or until Shrimp is opaque white/pink and Crispy on the outside. Remove to a plate. Cook remaining Shrimp the same way.

Add Stick of Butter to Skillet. Stir in Minced Garlic and Saute for a couple of Minutes. Add the Juice of 1/2 a Lemon. Allow to Simmer and Reduce for a Few Minutes. Add Shrimp back to pan, along with half of the Parsley. Cook until sauce thickens a bit more and the Shrimp is heated through.

Serve and Garnish with remaining Parsley. Enjoy alone or with Pasta, Rice, Vegetables, etc.