Wandering through cobblestone streets and ducking into narrow bars to sample endless wine and tapas are a highlight of any trip to Spain. The beauty of tapas is their simple, satisfying deliciousness, which this dish epitomizes. The key is to buy the best shrimp you can find and, if your fishmonger will oblige, have him clean and devein the shrimp (which will save time you’d rather be spending sipping wine and enjoying your company).
Serves: 6
In a large bowl, add shrimp, oil, garlic, and paprika and mix well. Cover tightly and refrigerate for 1 hour.
Heat a large sauté pan on medium-high and add 1 tablespoon of oil. Season shrimp with salt and pepper and place half in pan. Cook for 3 minutes on either side, until just cooked through, and remove from pan. Add remaining shrimp and repeat process. Add lemon juice, parsley, and chives to pan and bring to a boil. Add shrimp, toss, and serve immediately.
