14 oz. small shrimp in their shells
Paprika, preferably Spanish
4T. Chicken Bouillon Base (Under Soup Recipes)
4 slices 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 bouillon base, garlic and pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice and parsley. Serve immediately..