Ingredients
2 tablespoons extra-virgin olive oil
2 pounds large shrimp, peeled and deveined
Coarse salt and ground pepper
1 teaspoon smoked paprika
2 tablespoons sherry vinegar
1/4 cup roughly chopped fresh parsley
Preparation
In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish. Top with parsley and serve warm or at room temperature.
