In a large mixing bowl, combine the raw shrimp with sea salt, black pepper, paprika, onion powder, and chili flakes. Toss to coat the shrimp evenly and set aside.

Place a large skillet over medium heat and add butter or olive oil. Melt until shimmering.

Add minced garlic to the skillet and sauté for about 30 seconds until fragrant and golden, being careful not to burn it.

Gently add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes until pink and slightly golden, then flip and cook for another 2-3 minutes.

Pour in the lemon juice and white wine, stir to combine, and simmer for 2-3 minutes until the sauce slightly thickens.

Garnish with freshly chopped cilantro and serve hot, perhaps with rice or fresh bread.