Defrost shrimp under cold running water if frozen. Dab dry with paper towels.
In a Ziploc bag, combine flour, lemon pepper, garlic powder, black pepper and salt. Add shrimp to the bag and toss to coat.
Heat butter and oil in a large skillet over medium-high heat. Once oil and butter are sizzling, add shrimp and cook until crisp & browned. Flip over and brown the other side. (About 2 minutes per side). Squeeze 1/2 lemon over top. Do not overcook!
Serve with lemon slices and parsley.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)