Sautéed Shrimp with Smoked Paprika

I love this recipe from The Pollan Family Table. I love the smoky taste from my new favourite thing - smoked paprika. But I also simply love this cookbook. It is without a doubt one of the books I return to most. Try this recipe then buy the book. Or vice versa. (Note: as with most recipes, I have slightly reduced the fat from the original recipe which called for 1/2 cup.)
The recipe can be served over rice, with a nice veggie or salad side, or served tapas style with some crusty bread to dip in the wonderful sauce.

Sautéed Shrimp with Smoked Paprika

1/4 - 1/3 c extra virgin olive oil
4 cloves garlic, sliced thin
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground chipotle pepper
1/2 tsp salt
pepper
1 1/2 lbs large shrimp, peeled and deveined
2 tbsp chopped fresh parsley
lime juice to taste

Heat oil over medium heat in a skillet large enough to hold all the shrimp in one layer until shimmering. Add garlic and cook until soft but not browned.
Add paprika, smoked paprika, cumin, chipotle pepper, 1/2 tsp salt and a few grinds of black pepper. Stir. Raise heat to medium high and add shrimp in one layer. Cook until just pink (about 2-3 minutes) then flip and cook until you reach desired doneness (for me about 2 minutes). Don't overcook! Remove shrimp from the pan, drizzle with the oil from the pan, sprinkle with parsley and squeeze on some lime juice.