Shrimp With Garlic And Smoked Paprika

• 3 tablespoons extra-virgin olive oil
• 1 pound large shrimp, peeled and deveined, tails on
• 1/2 teaspoon kosher salt
• Pinch of crushed red pepper
• 4 large cloves garlic, minced
• 1/3 cup dry sherry
• 2 teaspoons fresh lemon juice
• 1 tablespoon cold unsalted butter, diced
• 1/4 teaspoon smoked sweet paprika
• 1 tablespoon finely chopped flat-leaf parsley
• Lemon wedges, optional

1. Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and saute until just cooked through, about 1 minute longer. Transfer to a platter and tent with foil to keep warm.
2. Add sherry to skillet; cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.

extravirgin olive oil, shrimp, kosher salt, red pepper, garlic, sherry, lemon juice, cold unsalted butter, paprika, flatleaf parsley, lemon wedges

Taken from www.myrecipes.com/recipe/shrimp-garlic-smoked-paprika (may not work)