Porutguese Garlic Seared Shrimp

We had a dinner that recapitulated what we loved about Portugal and the Iberian Peninsula--the food and the wine.
This is adapted from a George Mendes recipe, and is terribly simple.  The only catch is that you have to have smoke paprika, which is what gives the dish it's pizazz.

• 1 lb. shrimp, cleaned and deveined
• 4 tablespoons olive oil, divided
• 6 cloves garlic, minced
• 1/2 tablespoon pimenton
• 1 tablespoon parsley, chopped
• 1 tablespoon cilantro, chopped
• 1 lemon, juiced
• Paprika filament, for garnish (I did not use)
• Micro cilantro, for garnish (or something similar, if you have)

Make shrimp:

1. Season and sear the shrimp in 1 tablespoon of the olive oil for 30 seconds on each side to caramelize.  Remove from pan, set aside.
2. Lower the heat and add the remaining olive oil and minced garlic. Cook the garlic slowly, shaking pan, until golden. Add the pimenton and mix well. Return the shrimp to the pan and let cook another minute on each side. Add the chopped parsley, cilantro, and lemon juice.