These very tasty Spanish-style shrimp get their distinctive flavor from smoked paprika. It comes in mild and hot versions and can be found in markets carrying foods from Spain. Chipotle chile powder can be substituted, but it will add a spicy bite.
1/2 cup tomato sauce
1 tablespoon tomato paste
3 1/2 tablespoons sherry vinegar, divided
1 tablespoon capers, rinsed, drained, coarsely chopped
1/4 teaspoon crushed red pepper
2 teaspoons plus 1/8 teaspoon mild smoked paprika, divided
5 teaspoons minced garlic
1/4 teaspoon salt
1 lb. shelled, deveined uncooked large shrimp (16 to 18 count), tails on
1 tablespoon olive oil
1. In small bowl, stir together tomato sauce and tomato paste until blended. Stir in 1 1/2 tablespoons of the vinegar, capers, crushed red pepper and 1/8 teaspoon of the paprika. When ready to serve, microwave on high 1 minute or until hot. (Sauce can be prepared up to 1 day ahead. Cover and refrigerate.)
2. In medium bowl, stir together remaining 2 tablespoons vinegar, garlic, remaining 2 teaspoons paprika and salt. Add shrimp; toss to coat.
3. Heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink, turning frequently. Place on plate. (If liquid remains in bottom of skillet, cook liquid until almost evaporated. Remove skillet from heat. Return shrimp to skillet; toss to coat.) Serve warm with dipping sauce.
About 18 appetizers
PER APPETIZER: 30 calories, 1 g total fat (0 g saturated fat), 4 g protein, 1 g carbohydrate, 35 mg cholesterol, 130 mg sodium, .5 g fiber