4 tbsp extra virgin olive oil
1 tbsp garlic infused oil
2 chilies (hot or mild, to taste), deseeded, chopped
1 tbsp smoked paprika (or if not available, standard paprika)
1 stalk celery, finely chopped
300g/10½oz raw shrimp, peeled and de-veined
Heat the oils over a gentle heat and add the chilies, paprika and celery. Cook until the celery is soft, without any colour.
Add the shrimp to the pan, and increase the heat slightly. Cook for 5-10 minutes, until the prawns have turned dark pink.
Serve with crusty gluten free bread to mop up the flavoursome juices.
Recipe adapted from: Good Food