This classic Spanish tapa is our favorite way to eat shrimp – drenched in garlicky olive oil!
1/4 cup We Olive Fresh Garlic Olive Oil*
1/2 teaspoon smoked paprika
1/4 cup white wine
2 tablespoons lemon juice
1 lb large shrimp, peeled and deveined
1 tablespoon chopped flat leaf parsley
kosher salt and freshly ground pepper to taste
toasted baguette or Pan Con Tomate for serving
Season the shrimp with salt and pepper. In a large skillet, heat the Garlic Olive Oil over medium high heat. Add paprika, wine and lemon juice, stirring to incorporate, and cook for 2 minutes. Add the shrimp to the pan and cook until pink and opaque, about 3 minutes. Serve the shrimp in shallow bowl drenched in the sauce and sprinkled with parsley.
*If you don’t have Garlic Olive Oil, substitute the same amount of a delicate, buttery EVOO and 2 cloves of minced garlic.
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