Ingredients

3 Tbsp. Extra-virgin olive oil, plus more for drizzling

　　4 garlic cloves, thinly sliced

　　1¼ lb. large shrimp, peeled, deveined, preferably tails left on

　　1 tsp. paprika

　　½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving

　　pinch of Kosher salt

　　⅓ cup of V8 Original 100% Vegetable Juice

　　2 Tbsp. unsalted butter

　　½ lemon

　　½ cup coarsely chopped parsley

　　

Step 1

Combine 3 Tbsp. oil and garlic in a large skillet. Set over medium heat and cook, tossing occasionally, until garlic has softened but has not taken on any color, 2–3 minutes.

　　

Step 2

Add shrimp, paprika, and red pepper flakes, and increase heat to medium-high. Season lightly with salt and cook, tossing often, until shrimp is almost cooked through, about 2 minutes.

　　

Step 3

Add V8 Original 100% Vegetable Juice and butter and cook, still tossing, until reduced by half and you have a silky red sauce, about 2 minutes.

　　

Step 4

Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in about 1 tbsp. lemon juice. Scatter parsley and toss once more.

　　

Step 5

Transfer shrimp to a platter and drizzle with plenty of oil.

　　

Step 6

Serve with thick slices of crusty bread.