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Total Time: 15 minutes
Yield: Serves 4 as tapa or appetizer
1/4 cup extra virgin olive oil
4 cloves of garlic (minced)
1/2 teaspoon hot Spanish pimenton or smoked paprika
2 ounces of white wine
1 lemon for juice
20 medium or large shrimp (peeled and deveined. You can also leave the tails on)
A pinch of salt and pepper (or to taste)
3 teaspoons of chopped parsley
1 toasted and sliced baguette for dipping
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1st Keep
 IlanaKS
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