Directions: In a saut pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and saut for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and saut until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.
Spicy bang bang shrimp. Shrimp: Oil, for frying 2 1/2 lbs shrimp (I use large or jumbo, Bonefish Grill uses small) 4 eggs 1 1/2 cups flour 1 cup cornstarch 2 teaspoons salt, 1 teaspoon pepper Sauce: 3/4 cup mayonnaise 1/2 – 1 1/2 Tablespoons Asian chili sauce, depending on how spicy you like your food 1 Tablespoon honey salt 1 small garlic clove, minced, optional