Gambas Ajillo

Method

1. Thinly slice 3 cloves of garlic.
2. Cut off the stem of 1 Spanish pepper (or chili), cut it in half and deseed it with a spoon, then cut it into thin slices.
3. Properly season 15 raw jumbo shrimp or prawns (peeled and deveined) with sea salt and freshly cracked black pepper.
4. Heat a small non-stick frying pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil.
5. Once the oil is hot add the sliced garlic and sliced peppers, mix with the oil and after about 1 minute add 1/2 teaspoon of smoked paprika and mix everything together. Make sure you don't burn the garlic.
6. Add the shrimp in a single layer.
7. After cooking the shrimp for 1 1/2 minutes flip them and cook for another 1 1/2 minutes.
8. Add the white wine and cook for 30 seconds. Add the butter and stir until melted and sauce is creamy.
9. Transfer everything in the pan to a shallow bowl and sprinkle with some freshly chopped parsley.
10. Serve with crusty bread.