Louisiana Head-On Shrimp - Spanish Style

Sauteed Shrimp Spanish Style

The shrimp will be pungent, juicy, slightly smokey and the sauce needs a crusty loaf for mopping. Depending on the shrimp, the shell is pretty much edible. Oh - and suck the heads.

Ingredients

- 8 Louisiana Head-On Shrimp

- 1-2 garlic cloves, minced

- 1 lemon juiced

- 1 tablespoon pimenton de la vera - picante

Directions

- Combine ingredients in a sealable plastic bag and blend.

- Add shrimp to the bag and marinate for about 30 minutes.

- Heat a saute pan until hot.

- Add the shrimp the pan and cook through.