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Preheat oven to 425 degrees. Wash and dry all produce. Zest and halve lemon. Thinly slice chives. Place 2 TBSP butter (4 TBSP for 4 servings) in a large microwavesafe bowl; microwave until softened, 10-15 seconds. Stir in lemon zest, half the chives, and half the paprika. Season with salt and pepper; set aside. Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot (all for 4). Rinse shrimp; pat dry with paper towels. Season with salt, pepper, and remaining paprika.