1 pound peeled, deveined jumbo shrimp, tails intact (16-20 count)
2 cloves garlic, minced
¼ teaspoon salt, more to taste
⅛ teaspoon freshly ground black pepper, more to taste
⅛ teaspoon red pepper flakes
¼ teaspoon paprika
Pinch of cayenne pepper
1 tablespoon unsalted butter
1 cup grape tomatoes, halved
1 tablespoon lemon juice
1 teaspoon hot pepper sauce (Like Tabasco)
1 tablespoon chopped chives

In a medium sized bowl, combine shrimp, garlic, salt, pepper, red pepper flakes, paprika and cayenne pepper. Melt butter in a large skillet over medium heat. Add the seasoned shrimp to the pan and cook 2 minutes on each side until the shrimp is pink in color. Remove the shrimp from the pan and transfer to a clean bowl. Add cut tomatoes to the pan and sauté for 2 minutes, stirring occasionally. Add the shrimp, lemon juice, and hot pepper sauce to the pan. Cook one minute until the shrimp a heated, and season with more salt, black pepper, or cayenne pepper if desired. Garnish with chopped chives and serve immediately.

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