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1/3 cup Epicurean Extra Virgin Lemon Extra Virgin Olive Oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds shell-on deveined jumbo shrimp
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper

1.Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.
2. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat.
3. Allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.
4. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper and serve.