• 3 Tablespoons olive oil
• 3 Cloves garlic, sliced very thin.
• 30 Large white gulf shrimp, peeled and deveined
• 1 Pinch chile flakes
• 1 1/2 Teaspoons Pimenton (smoked Spanish paprika)
• 1 Cup Simi Sauvignon Blanc
• 1 1/2 Tablespoons unsalted butter
• 1 1/2 Tablespoons extra virgin olive oil
• 3 Tablespoons Italian flat parsley, chopped
• Kosher salt to taste

In large pan, sauté garlic in olive oil until golden brown; add shrimp. When shrimp start to brown, turn and add remaining ingredients. Shrimp are done when they turn pink. Allow wine to reduce slightly to form sauce. Make sure not to overcook the shrimp. Serve piping hot with bread and lemon wedges on the side.