2 tablespoons extra-virgin olive oil
2 teaspoons paprika
1/8 teaspoon cayenne pepper
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup all-purpose flour
8 tablespoons unsalted butter, cut into 1” pieces
10 garlic cloves, chopped
2 tablespoons dry white wine
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped parsley
white rice, for serving
lemon wedges, for serving
pineapple, for serving
In a large re-sealable bag add the shrimp, olive oil, paprika, cayenne, kosher salt, and pepper then toss well to combine, making sure all the shrimp are evenly coated. Seal the bag and refrigerate for at least 30 minutes and up to 24 hours. When ready to make the shrimp remove from the refrigerator. Add the flour to a shallow baking dish. Dredge the shrimp on both sides in the flour and set aside. Heat a large sauté pan over medium heat, add butter and allow it to melt. Add the garlic and sauté for 30 seconds then add the shrimp. Cook the shrimp for three minutes on each side, until cooked through. Add the wine and lemon juice and stir to combine. Continue to cook for about a minute then remove from heat. Garnish with parsley. Divide the shrimp among plates and serve immediately with a side of rice, a lemon wedge and pineapple.