Pat the shrimp completely dry with paper towels and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mince the garlic and slice or chop the fresh chili peppers, removing seeds if less heat is preferred.

Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Let the oil shimmer for about one minute.

Add the shrimp to the hot skillet in a single layer and cook without moving for 90 seconds to develop a golden crust.

Flip the shrimp and cook for another 60 seconds until pink and just cooked through; then remove the shrimp to a plate and set aside.

Reduce heat to medium and add the minced garlic and chopped chili peppers to the same skillet. Stir constantly for about 60 seconds until fragrant, being careful not to burn the garlic.

Pour in 1/2 cup dry white wine and add 1 teaspoon smoked paprika, stirring to combine. Let the wine reduce by half, about 2 to 3 minutes.

Return the shrimp to the skillet and toss gently to coat in the sauce. Add 2 tablespoons fresh lemon juice and 1/4 teaspoon red pepper flakes if extra heat is desired, stirring for 30 seconds to warm through.

Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.

Transfer to a serving dish and garnish with 2 tablespoons chopped fresh cilantro or parsley if desired. Serve immediately.