Slightly Spicy Spanish-ish Shrimp

  • 1½ pounds shrimp, 20 to 30 a pound with no shell or poop (please never eat poop)

  • 5 garlic cloves sliced thin

  • ½ cup extra virgin olive oil

  • 2 teaspoons smoked paprika

  • 1 teaspoon cumin

  • ½ teaspoon cayenne pepper

  • 1 lime, juiced

1) Heat the olive oil up over medium low heat in a wide skillet or pot. Add the garlic to the oil right away. There should be enough oil for the garlic to just barely float so add more if needed. Let the garlic cook for about five minutes until it turns golden, stirring occasionally so it doesn’t burn.

2) Turn the heat to medium high and add the shrimp, smoked paprika, cumin, cayenne and some salt and pepper. Stir it all to combine and let it cook for five minutes, turning the shrimp every few minutes until cooked through. Remove from the shrimp and the sauce from the skillet.

3) Top with your lime juice and eat with fresh french bread, butter, cheese, and olives.