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!