Method

1. Pat shrimp dry then add to a large bowl with the paprika, salt, pepper and tapioca flour. Toss to combine.

2. In a large, deep non-stick skillet, heat 2 tablespoons of oil over medium-high heat. Add the shrimp in a single layer and cook until the shrimp is browned and cooked through, about 2 minutes per side. Remove the shrimp from the skillet and set aside.

3. Reduce the heat beneath the skillet to medium with the remaining 1 tablespoon of olive oil. Then add the red pepper and shallot. Sauté, stirring, until the veggies begin to soften, 3 to 4 minutes.
4. Next, slowly stir in the white wine, scraping up any brown bits in the bottom of the pan. Let cook, simmering until the white wine has reduced just a bit, about 1 minute. Stir in the SideDish Southwest and continue simmering for an additional 2 minutes. Add the shrimp back to the skillet and toss until the shrimp and veggies are well coated. Remove from heat.
5. Serve with crusty white bread or rice, if desired. Top with cilantro.