Thinly slice 4 cloves of garlic, thinly cut 4 slices of lemon and then cut them in half, finely mince a ¼ cup of fresh parsley and reserve a ¼ cup of white wine
Season about 15 jumbo shrimp that have been peeled and deveined with sea salt, freshly cracked black pepper and a kiss of smoked paprika
Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil
Once the oil get´s hot add the sliced garlics into the pan and mix with the oil, then add the shrimps to the pan seasoned side down, after about 1 minute flip the shrimp around and add the ¼ cup of white wine to the pan, the slices of lemon and half of the parsley, give the pan a quick shake and cook for another minute and a half, then transfer everything in the pan into a shallow bowl
Garnish the dish with the rest of the fresh parsley and serve with crunchy bread