For the shrimp
100ml/3½fl oz olive oil
16 fresh large shrimp, peeled
1 tbsp smoked paprika
1 lemon, juice only
1 tbsp garlic infused oil
1 red chili, finely chopped
For the salad
2 tbsp olive oil
250g/9oz fine green beans, blanched for 3 minutes
2 tbsp finely chopped fresh parsley
Heat the oil in a large frying pan until just sizzling. Increase the heat, add the shrimp and fry until cooked through (about 3 minutes).
Add the lemon juice, garlic infused oil, smoked paprika and chili and stir to combine. Remove from the heat and set aside.
For the salad, heat the oil in a medium pan and add the blanched beans and stir to combine.
To serve, add the shrimp, a portion of the sauce and salad to individual bowls.
Recipe adapted from: Good Food