Take 1 pound of extra large peeled and deveined shrimp and lay them on a plate. Use a paper towel to pat them dry and remove any excess moisture.

Grab a mixing bowl, add the shrimp to the bowl, and add 1 tbsp of all-purpose flour into it.

Season the mix with 1/2 tsp paprika, 1/2 tsp red chili powder, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to taste.

Then, gently toss the shrimp until they are evenly coated with the seasoning.

Set the shrimp aside for later use.

Place a large skillet over medium heat, and pour 2 tbsp of olive oil into it.

Now, add the shrimp you seasoned earlier to a single layer.

Saute the shrimp for about 2 minutes on each side until they are browned and crispy.

In the same skillet, melt 4 tbsp of unsalted butter over medium heat.

Once melted, add ¼ cup of minced garlic and 1 tsp chili flakes to the pan and saute for 30 seconds until fragrant. Be careful not to burn the garlic.

Pour the sauteed shrimp over the garlic butter sauce into the pan.

Now, Cook the shrimp for another minute and garnish the Hawaiian garlic shrimp with 2 tbsp of freshly minced parsley.

Then, Squeeze 1 tbsp of fresh lemon juice all over and remove the dish from the heat.

Now, serve hot Hawaiian garlic shrimp with steamed rice and a side of macaroni salad!