In a large skillet, heat the oil over medium to medium-high. Melt in the butter. When it foams add the sliced lemon and garlic; cook, swirling the pan often, until aromatic 30- 60 seconds.
Add the lemon zest, poppy seeds, pepper, and paprika; stirring constantly until very aromatic, about 1 minute.
Add the wine, simmer, stirring often, until reduced by half, about 2 minutes.
Add the shrimp to the sauce; cook, stirring often, until pink on the outsides and opaque in the centers, 3 to 4 minutes and season with salt. Mix in the lemon juice and parsley. Serve with bread or other favorite starch to sop up the sauce.