Marinate the shrimp in balsamic and garlic for several hours prior. Before serving heat a skillet on high. Throw the shrimp in there and cook until they turn red, about 2 minutes. Transfer to earthenware dish and mix with olive oil, parsley, paprika and salt.

Recommended Killer Wine for Tapas: Arbanta Tempranillo from Rioja (smooth, well-rounded and full, cherry flavors). Available for $14 at Big Nose Full Body on 7th Avenue at 13th street in Park Slope, Brooklyn. Its worth every penny.