Shrimp with herbs, garlic, butter (or oil)

1 to 1 1/2 pounds fresh jumbo shrimp, peeled and deveined,  (fresh or frozen), tail left on

4 tablespoons butter, divided (or extra-virgin olive oil)

3 – 4 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1 teaspoon sweet paprika

 ½ glass white wine

2 tablespoons fresh lemon juice ( or juice of one lime)

2 tablespoons chopped fresh herbs  (parsley, cilantro))


Using paper towels, pat dry shrimp, thoroughly; set aside.

Set a large skillet over medium high heat and melt 3 tablespoons butter (or oil).

Stir in garlic and cook for 1 minute.

Add shrimp, season with salt, pepper, and paprika.

Cook shrimp for 2 minutes per side.

Add wine, cook a couple of minutes longer.

Add remaining butter, lemon or lime juice, and fresh herbs; stir and cook for 1 more minute, or until butter is melted and shrimp is completely pink and opaque.

Serve over rice or pasta.

Remove from heat; taste for seasonings and adjust accordingly.

Mara’s note: I sauté shrimp in extra-virgin olive oil and garlic (not butter). I use lime juice and cilantro for flavoring, besides salt, pepper and paprika. I serve it over rice.  Perfection!