WOW!!!!  Is all I can say about this spicy little bit of heaven on a plate!!!  Serve alone or over Zoodles (Zucchini noodles) and enjoy every delectable bite of garlicky goodless!!  Add a garnish of grape tomatoes and basil leaves and it makes the perfect festive holiday appetizer!


1/3 cup extra-virgin olive oil

8 garlic cloves, crushed

1 t red pepper flakes

1 lb. unshelled shrimp (26 to 32 shrimp per lb.)

2 t sweet paprika

1/4 cup dry white wine

1/4 cup fresh parsley, minced

The zest and juice from 2 medium lemons

1/4 t coarse sea salt

1/4 t freshly ground pepper


Heat oil in large skillet on medium high heat. When hot, add garlic and cook quickly until slightly golden (be careful not to burn.)  Add the red pepper flakes and the shrimp and cook for 1 minute, stirring constantly, until shrimp turn pink. Sprinkle with paprika and continue to cook, stirring constantly for 30 more seconds.  Add the wine, bring to boil and cook for 30 more seconds. Remove from heat, add parsley, lemon juice, salt and pepper. Serve at room temperature. *Shrimp can be made up to 1 day in advance and kept covered tightly and chilled.  Serves 4