Chef Paige Vandegrift's Garlicky Shrimp

• 34 lb large shrimp, peeled and deveined (20 - 24 per pound)
• salt
• spanish paprika (optional)
• 2 -3 tablespoons olive oil
• 2 -3 garlic cloves, minced
• 14 teaspoon red pepper flakes
• 12 cup white wine
• 1 tablespoon minced parsley

1. Heat the olive oil in a large saute pan over high heat.
2. Season the shrimp with salt and a sprinkling of paprika, if desired.
3. Add the shrimp to the pan and sear quickly, stirring occasionally -- just until cooked through and firm to the touch (1 to 2 minutes).
4. Remove the shrimp with a slotted spoon and set aside.
5. Add the garlic and pepper flakes and saute until fragrant; this will take a minute or less -- be very careful not to burn the garlic.
6. Add the wine and reduce to a glaze.
7. Return the shrimp to the pan and toss.
8. Serve immediately.
9. This is a very quick dish -- it should take less than 5 minutes from start to finish.

shrimp, salt, paprika, olive oil, garlic, red pepper, white wine, parsley

Taken from www.food.com/recipe/chef-paige-vandegrifts-garlicky-shrimp-445592 (may not work)