Tbsp extra virgin olive oil
garlic, cloves, minced
lb(s) large shrimp, peeled, and, deveined
Tbsp smoked paprika
cup white wine
tsp tomato paste
Tbsp chopped fresh parsley, or, coriander
In skillet, heat olive oil over medium heat; wok garlic until softened but not browned, about 2 minutes. Add shrimp and paprika; cook, stirring, until shrimp are well coated and beginning to turn pink, about 2 minutes. Stir in white wine, tomato paste and salt; increase heat to high. Cook until liquid coats shrimp, about 2 minutes. Stir in parsley. Serve with toothpicks for skewering shrimp.