Ingredients:
1 tablespoon extra virgin olive oil 2 cloves fresh garlic, finely sliced 1 cup cooked chickpeas 2 tablespoons capers Peel of 1/2 a preserved lemon 1 teaspoon espelette or smoked paprika 1/2 cup water, plus more if needed 18 peeled and deveined shrimp Kosher salt, to taste 1 tablespoon unsalted butter

Instructions:
Heat large stainless steel pan until moderately hot. Add olive oil and sliced garlic. Once garlic starts to soften and just brown, add chickpeas and cook for about 2 minutes. Add capers, lemon peel, espelette/smoked paprika and water. Bring to a boil, then add butter. Reduce heat and add shrimp; stew gently until just cooked, about 4 minutes. If water evaporates too quickly, add a little more. Season with salt to taste.