Dry shrimp and sprinkle with salt, pepper and paprika.
In a shallow casserole or sauté pan, heat olive oil and garlic together. When garlic starts to brown, add peppers and parsley. Stir to coat. Add shrimp and sear on one side. Turn shrimp and pour in tequila. Cook for 4 minutes until tequila reduces to dry. Remove and sprinkle with a little paprika and squeeze in a little lime.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York
