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PdfIn a mixing bowl whisk the olive oil, maple syrup, paprika, Italian seasoning, salt and red pepper flakes, if using, until combined. Add the shrimp to the sauce and toss to coat.
Heat a large non-stick pan or skillet over medium-high heat.
Add the shrimp and all of the sauce to the pan. Let the shrimp cook for 1 to 2 minutes per side. Add the water and lemon juice. Stir to coat the shrimp in the sauce. Let the sauce come to a gentle bubble then remove from the heat and season with additional salt and lemon juice if needed.
Divide between plates and serve immediately. Enjoy!
NOTES: Refrigerate in an airtight container for up to three days. Serve with extra lemon wedges or fresh ground pepper on top. Serve shrimp beside cooked quinoa or brown rice with sauteed greens.