Peel the Black Tiger shrimp, leaving the tails attached, and reserve all shrimp heads for the broth.

Quarter the onion and bash 2 garlic cloves with the side of the chef's knife.

Add 3 cups water, the shrimp heads, quartered onion, and 2 bashed garlic cloves to a saucepan.

Bring the broth to a boil over high heat, then simmer it for 10 minutes.

Strain the shrimp broth into a bowl and discard the solids.

Season the peeled Black Tiger shrimp with 1 teaspoon paprika, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and salt.

Slice 1/2 lemon into thin rounds and finely chop the remaining 3 garlic cloves.

Heat 3 tablespoons olive oil in a large frying pan over low heat, then fry the lemon slices until golden on both sides.

Transfer the fried lemon slices to a bowl and keep them aside for serving.

Cook the seasoned shrimp in the same frying pan for about 2 minutes, turning until browned and just cooked through.

Add the chopped garlic, 1/4 teaspoon chilli flakes, and 50 g unsalted butter to the shrimp.

Stir-fry the shrimp mixture for 1 minute, then transfer the shrimp to a clean bowl.

Add 250 g orzo to the same frying pan and stir it to coat it in the flavored butter and oil.

Pour in 1/2 cup white wine and stir until it has nearly evaporated.

Add 1 cup of the reserved shrimp broth and stir over low heat until most of the liquid is absorbed.

Continue adding the remaining shrimp broth gradually, stirring between additions, until the orzo is tender and al dente.

Return the cooked Black Tiger shrimp to the pan and add 1/2 cup parsley.

Drizzle in 2 tablespoons lemon juice and stir gently until the shrimp are warmed through.

Top the orzo with the fried lemon slices and sprinkle with extra parsley before serving immediately.