Pimenton Potted Shrimp

• 1/4 cup extra virgin olive oil
• 1 tablespoon minced garlic
• About 1 pound small or medium shrimp, peeled and rinsed
• 1 tablespoon pimenton (smoked Spanish paprika)
• Generous pinch cayenne, if the paprika is sweet
• Salt
• freshly ground black pepper
• 12 tablespoons (11/2 sticks) unsalted butter, softened
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice, or more to taste
• Chopped fresh parsley for garnish
• Crackers, toasted baguette slices or bread for serving

1. Put the oil and garlic in a large skillet over medium heat.
2. When the oil is hot, add the shrimp and sprinkle with the pimenton, cayenne, plenty of salt and some pepper.
3. Stir to combine and cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and opaque all the way through, about 5 minutes.
4. Let the shrimp mixture cool slightly, then transfer it to a food processor and add the butter, lemon zest and lemon juice.
5. Pulse several times, until the shrimp is roughly chopped (not pureed) and everything is well combined.
6. Taste and adjust the seasoning (keep in mind that the colder you serve the spread, the less salty it will taste).
7. Transfer the mixture to a serving bowl or several small ramekins, cover with plastic wrap and refrigerate until the mixture is firm, about 1 hour.
8. Garnish with parsley and serve.

extra virgin olive oil, garlic, shrimp, paprika, generous, salt, freshly ground black pepper, unsalted butter, lemon zest, freshly squeezed lemon juice, fresh parsley, crackers

Taken from cooking.nytimes.com/recipes/1013519 (may not work)