Season the shrimp with a little lemon juice and drizzle with the sauce, wrapping them well. Serve with fresh or toasted bread.

Add the beer, whiskey and sweet paprika to the sauce used to fry the shrimp. Stir well and boil for about 3 minutes, always on low heat.

When they are tender and well fried, place them in a dish, keeping it warm.

Heat the olive oil and add the sliced garlic cloves, let them release the flavour for 2 minutes and fry the shrimp while turning them several times.

Season the shrimp with the salt and chilli mixture and reserve for 2 hours.

Start by making a cut on the back of the shrimp starting at the base of the head and ending at the tail.