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In a shallow bowl, combine the flour, paprika, and
1-1/2 tsp. salt. Lightly dredge the shrimp in the
mixture, shaking off the excess; set aside.
Heat a heavy-duty 12-inch skillet over medium-low
heat. Add the oil, garlic, and a pinch of salt.
Cook, stirring, until the garlic is tender, about
2 minutes. Using a slotted spoon, remove and
reserve the garlic, leaving the oil in the pan.
Turn the heat up to medium high and add the shrimp
in a single layer. Cook undisturbed for 2 minutes,
then flip and cook until nearly opaque in the
center, 1 to 2 minutes more. Add the sake and 1/2
tsp. salt and cook, flipping the shrimp once,
until the liquid is reduced by half, about 3
minutes. Add the butter and the reserved garlic,
and cook, swirling the pan, until the sauce is
emulsified. Remove from the heat, add the cilantro
and lemon juice, and toss to combine. Season to
taste with salt and serve.
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