Chipotle chiles are smoke-dried jalapenos that add a distinct flavor and moderately spicy heat to this dish from Suzette Hagan of Indianapolis, Indiana.
Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute.
Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish.
Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.
Look for canned chipotles in adobo sauce in the ethnic-food section.