Note: All amounts are adjustable depending on amount of shrimp.
1 pound medium-large shrimp in their shells
Paprika, preferably Spanish
4 T. Chicken broth
4 sliced garlic cloves
1/4 t. crushed red pepper flakes
1 T. fresh lemon juice
2 T. minced Parsley
Shell the shrimp and sprinkle with salt and paprika. Heat the chicken broth, garlic and pepper flakes in a medium-large skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about a minute, or until just done and firm to the touch. Stir in the lemon juice and parsley. Serve immediately.