Heat an 8” Carbon Steel Frying Pan over medium-low on a grill. Melt butter with olive oil, then add garlic and cook, stirring with a Wooden Spoon, until light golden brown and fragrant, about 30 seconds. Remove pan from heat, add paprika and ½ tsp. salt and set aside to keep warm.

Meanwhile, brush sourdough with olive oil. Heat Carbon Steel Griddle over medium-high until hot, 3–5 minutes. Grill bread until golden brown on both sides. Set aside.

Toss shrimp in oil and season with salt and pepper. Cook until shrimp are firm and browned in spots, 2–3 minutes. Flip shrimp, brush with  garlic butter sauce, and cook until pink, opaque and cooked through, about 2 minutes longer.

Transfer shrimp to a Serving Platter or Serving Bowl, squeeze lemon over top, and sprinkle with parsley. Add toasts and drizzle both with as much garlic butter sauce as you like. Finish with flaky sea salt and serve with extra lemon wedges.