Ingredients
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Approx. 36 large shrimp, thawed, peeled + deveined (or prawns)
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3 Tbsp olive oil, divided
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2 large cloves garlic, thinly sliced
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1.5 tsp SPQR Seasonings Smoked Spanish Paprika
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1 tsp honey
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Salt + pepper, to taste
Instructions
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Pat shrimp dry with a paper towel and place them in a small bowl. Toss them in 1 Tbsp olive oil and a bit of salt + pepper.
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Heat up a frying pan or skillet over medium-high heat. Once the pan is hot (a splash of water should sizzle on it), place the shrimp on the pan. They should be in a single layer with a bit of space between each piece – you may need to do this in stages, depending on size of pan.
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Cook the shrimp for 1-2 minutes per side, then remove and set aside in a bowl. They’ll be opaque, pink, and slightly browned when done.
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In the same pan, add remaining 2 Tbsp olive oil and sliced garlic. Sauté garlic for 1 minute, until browned and slightly fragrant. Stir in smoked paprika and honey, then add cooked shrimp back into the pan. Toss to coat.
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Remove pan from heat and serve shrimp immediately. Season with salt + pepper, as desired.
