Using kitchen scissors, trim the legs and antennae. Give the now trimmed shrimp a good rinse and allowed them to drain.
Give the Garlic (4 clove) and Habanero Pepper (1) a very fine dice. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.
Heat a pan on medium-high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the Shrimp (1 pound) and give it a good stir. Now add the garlic, habanero, Salt (3/4 teaspoon) and Paprika (1 tablespoon) and stir well to coat everything.
As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color. You can place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the Lemon Juice (2 tablespoon). The shrimp will also let out its own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery.
Within 7 minutes or so your shrimp should be done. Top with the Italian Flat-Leaf Parsley (2 tablespoon), give it a final stir, and get ready to serve.