Instructions: Pat shrimp dry with paper towels. Heat oil in a large nonstick skillet over medium heat. Add garlic and red pepper flakes; saute one minute. Increase heat to high. Add shrimp and paprika.

Cook, stirring briskly, for 2 minutes. Add lemon juice; cook one minute more, just until shrimp are pink and cooked through (do not overcook shrimp, it toughens them). Transfer to a platter with a slotted spoon. Add salt and pepper to taste. Sprinkle with parsley; serve immediately.

This recipe yields 4 servings.

Description: "Why popcorn shrimp? Because you wont be able to stop popping these savory, garlicky little shrimp into your mouth."

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