Total Time: 30 mins
Prep Time: 20 mins
Cook Time: 10 mins
Yield: 4 servings

6 tablespoons extra virgin olive oil
4 cloves garlic
1 teaspoon red pepper flakes
1 teaspoon sweet paprika
Zest of one lemon
1 pound of shrimp, head on, peeled and de-veined
1 tablespoon sliced shallot
1.5 ounces white wine
Juice of 1 lemon
1 tablespoon unsalted butter
1 tablespoon parsley


  1. Combine 4 tablespoons of extra virgin olive oil, garlic, red pepper flakes, and sweet paprika and blend till smooth
  2. Marinate shrimp in mixture for a minimum of 2 hours, preferably overnight
  3. Heat 2 tablespoons extra virgin olive oil in a sauté pan on high heat. Add ½ tablespoon sliced shallot and ½ pound of marinated shrimp
  4. Sautee shrimp until they get good color on them (approximately 2 mins)
  5. Add white wine, and the juice of 1/2 lemon to pan, then add the remaining squeezed lemon to pan
  6. Add butter and chopped parsley
  7. Season to taste with salt and pepper
  8. Repeat steps 1-7 for the remaining ½ pound of shrimp
  9. Serve with sliced baguette for sopping