What perfect timing as I having tapas night and including my favorite recipe for shrimp. I use a cast iron paella pan that a friend gave me year about 20 or so years ago, not anything like the paella pans that I've seen available, but really works great for this dish and stays hot for serving. <br /> <br />I like to brine my shrimp so I start there with a recipe that is not mine, but find here (love that shrimp recipe as well) : http://articles.boston.com/2008-05-07/lifestyle/29275601_1_shrimp-and-cook-ginger-chili-powder

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