Begin by rinsing the raw shrimp under cold water, then pat them dry with paper towels. Meanwhile, cut the broccoli into small florets for even cooking. Mince the garlic finely to release its aromatic flavor, and chop fresh cilantro for garnish.

In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the broccoli florets and sauté for 3-4 minutes, stirring occasionally, until they turn bright green and slightly tender. Remove the broccoli from the skillet and set it aside.

Using the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds or until it becomes fragrant, being careful not to let it brown.

Add the rinsed and dried shrimp to the fragrant garlic in the skillet, seasoning them with paprika, black pepper, oregano, red chili flakes, and salt, to taste. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.

Return the sautéed broccoli to the skillet with the cooked shrimp. Drizzle with fresh lemon juice and toss in lemon slices for added flavor. Heat everything through for an additional 1-2 minutes until warm.

Remove the skillet from the heat and garnish your dish with freshly chopped cilantro. Serve hot, either on its own or with a side of rice or pasta to soak up the sauce.