Hawaiian Garlic Shrimp

When we went to Hawaii a couple of years ago, there were some trucks out in the middle of nowhere proclaiming their shrimpy wares. I thought it was a little sketch, but then realized that we were on an island and that the shrimp was, likely, very fresh. Remembering that sometimes the best foods come from hole-in-the-wall places, I had Joe stop the Jeep and ordered some shrimp and rice. It was some of the best shrimp that I have ever tasted in my life. If you ever happen to be near the North Shore on Oahu, stop by one of these gems and enjoy the most delicious, buttery, tangy shrimp that you will ever eat. Here is my recreation:

Need:
Shrimp, peeled or not, doesn't matter (only cooking time will vary slightly)
2 tbsp olive oil
1/2 stick of butter
2 heads of roasted garlic
4-6 cloves of chopped fresh garlic
2 tsp paprika
1/4 cup of white wine
lemon juice from 1 lemon

 

Split 2 garlic bulbs lengthwise and drop some olive oil on them.

 

Wrap them in foil and throw in the oven at 400° for 30-35 minutes.

 

Unwrap roasted garlic and squeeze out into pan of olive oil. Add fresh garlic to pan as well and smash.

 

Add shrimp, butter, and paprika and stir.

 

Add white wine and lemon juice.

 

Serve with rice. OHMYGOD so delicious. DO NOT waste that delicious sauce. If you have way too much leftover, save it for next time. Seriously.