Spanish Garlic Shrimp

450 g. large shrimp, peeled, and deveined

1 teaspoon hot smoked paprika (Optional)

kosher salt to taste

4 cloves garlic

¼ cup extra-virgin olive oil

2 tablespoons white wine

pinch of sugar

1 tablespoon chopped Italian flat-leaf parsley

Place shrimp in a large bowl and season with paprika and kosher salt;  mix well to coat.

Slice garlic into thin slices. Heat oil in a skillet over medium heat;  add garlic and cook until golden, about 2 minutes. Add shrimp and  increase heat to high. Toss and turn shrimp with tongs until starting  to curl but still undercooked, about 2 minutes. Pour in wine and  in the sugar. Cook, stirring continuously, until sauce comes up to a  boil and shrimp is cooked through, about 1 minute more.  Remove from heat. Stir in parsley.