Serves 8 as an appetizer
1 pound (21/30) shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon Bourbon Smoked Paprika
½ teaspoon Bourbon Smoked Salt
¼ teaspoon Bourbon Smoked Pepper
½ lemon, juiced and zested
2 tablespoons fresh parsley, chopped
1. Heat olive oil in a large skillet over high heat. Add the shrimp in an even layer and cook for 2 minutes, lowering heat to medium high. Flip the shrimp and cook for 1 minute. Add the garlic, smoked paprika, and smoked salt and pepper. Cook for one minute more, tossing shrimp.
2. Remove from heat and squeeze in the lemon juice. Stir in the lemon zest and fresh parsley. Serve immediately, with crusty bread, if desired.