"Smoky, citrusy, nutty with seeds... If you love lemon poppy anything, you've got to try this dish." –Rach
In a large skillet, heat the oil, two turns of the pan, 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 to 60 seconds. Add the lemon zest, poppy seeds, pepper, and paprika; stir 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; season with salt. Mix in the lemon juice and parsley. Serve on plates or in shallow bowls with the bread to mop up the sauce.