1/2 pound of raw shrimp, deveined and peeled with tails on
Kosher salt and freshly ground black pepper
1 clove of garlic, minced
2 tablespoons cup dry white wine
1 tablespoon of butter
2-3 dashes paprika
Dash cayenne pepper
1/8 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 teaspoons of flat leaf parsley, chopped
Drizzle a thin layer of olive oil in a skillet and heat over medium-high heat. When the skillet is hot, add the shrimp in a single layer and season with salt and pepper. As they begin turn pink, turn them over. When they turn opaque remove from the skillet and set aside.
Reduce the heat to medium and saute the garlic, about 2 minutes. Add wine and cook until it reduces to about half. Add the butter, paprika, cayenne pepper, and Worcestershire sauce and stir well. When the butter is melted, toss the shrimp back into the skillet and mix well.
Top with parsley and serve with crusty bread for dipping.