1/4 c. Cobrancosa EVOO
1/2 tsp. red pepper flakes
1 tsp. sweet paprika
14 Jumbo Shrimp with or without tails
4 cloves of garlic, finely chopped
2 Tbs. chopped flat-leaf parsley
4 to 5 Tbs. Sicilian Lemon White Balsamic Vinegar
1/4 c. dry white wine
New Zealand Natural Sea Salt to taste

Warm the olive oil in a pan over medium heat. Add the garlic, paprika and red pepper flakes and sauté for 1 minute. Raise the heat to high, add the shrimp. Cook for 1 to 2 minutes. Add the Sicilian Lemon Balsamic and wine. Stir well and continue cooking until the shrimp turn pink and are opaque throughout, about 3 minutes. Season with salt, sprinkle with parsley and serve.