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Heat a large skillet over medium-high heat. Season the shrimp mixture with salt and add half of the shrimp and half of the marinade to the skillet. Saute just until pink and tender, about 2 minutes. Transfer the shrimp and cooking juices to a covered earthenware container or heatproof bowl. Add half of the lemon juice and parsley, and cover. Allow shrimp to stand covered for 1 to 2 minutes while cooking remaining batch of shrimp. Repeat with remaining shrimp, marinade, lemon juice, and parsley.
Divide the shrimp evenly among warmed, Spanish-style earthenware containers or ramekins and garnish each dish with a pinch of paprika. Serve immediately with crusty bread for dipping.
Serves: 6 (does not include crusty bread); Calories: 235; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 23 grams; Total carbohydrates: 3 grams; Sugar: 0.5 grams; Fiber: 0 grams; Cholesterol: 172 milligrams; Sodium: 490 milligrams
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Badenjan Dip
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