In a medium bowl, mix together the flour, salt, & pepper with a whisk. Add the shrimp to the bowl. Mix well with your hands to coat the shrimp with the flour mixture.
Place the floured shrimp in a medium, fine mesh strainer held over the sink. Shake the strainer to remove any excess flour from the shrimp. Set aside.
Heat a large skillet/sauté pan over medium heat for 1 1/2 minutes. Add the oil to the skillet and heat for 20 seconds. Add the shrimp, minced shallot & garlic to the skillet & cook. Stir for 1 minute.
Add the clam juice, lemon juice and butter to the skillet. Cook, stirring occasionally, until the shrimp are just firm and opaque and the sauce has thickened slightly, about 2 to 3 minutes.
Turn off the heat and stir the chopped parsley into the mixture. Serve with pasta or rice.