Recipe and photo courtesy of Mia Estolano-Levert (bewithmia.com)

Peel-and-Eat Shrimp

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• 3 Tbsp olive oil
• 1 Tbsp unsalted butter
• 4 garlic cloves, peeled
• ½ Tbsp paprika
• 1 cup beer or wine
• 2 lbs head-on, shell-on fresh shrimp
• ½ tsp salt, or to taste
• ¼ tsp pepper, or to taste
• ½ lemon
• 1 bunch parsley, chopped

SAUCE

• ¼ cup white wine vinegar
• 2 Tbsp brown sugar
• ½ tsp salt
• ½ tsp pepper

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Heat oil in an extra-large pan over medium-high heat. Add butter and garlic. When garlic softens, add paprika. Once paprika color is infused in the oil, carefully add beer or wine. Let the beer or wine reduce to evaporate the alcohol. (The alcohol has evaporated when there is only a faint smell left. If a strong smell of alcohol remains, reduce it some more.)

Once reduced, add the shrimp all in one layer to prevent steaming and ensure even cooking. Add salt and pepper. Start flipping the shrimp once the sides start turning bright orange (75% cooked). Do not cover or it will create steam and release juices from the shrimp. Cook about 4 more minutes, until the shrimp are bright orange on both sides. Turn off the heat and remove the pan from the stove. Squeeze the lemon and sprinkle the parsley over the shrimp.

Prepare the sauce: Blend all sauce ingredients and microwave in 15-second increments until sugar is dissolved. Serve with the shrimp. Makes 4 to 6 servings.