25-30 large shrimp, peeled
3 T. chopped fresh garlic
1 c. fresh parsley, chopped
2 tsp. paprika
fresh ground sea salt, to taste
fresh ground pepper, to taste
1/2 c. olive oil
2 T. butter

In a large Ziploc freezer bag, mix everything except the butter and swish it around until it coats all of the shrimp. (Another alternative is to mix everything in a large bowl and cover tightly with Saran wrap.)

Refrigerate for 1 hour. Preheat large heavy-bottom pan with butter in it over medium heat. Toss shrimp around in pan for about 10 minutes until pink and lightly browned. (Do not substitute garlic powder or dried parsley if you can help it. Sea salt is stronger than table salt so use accordingly. Table salt can be substituted.) When shrimp is ready, serve over steak or cooked pasta in a light cream sauce.