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Skillet Shrimp with Leeks and Beans

Ingredients

• 1-1/2 pounds shrimp (18-20 count), peeled
• 1 teaspoon sweet paprika
• 1-1/2 teaspoons coarse sea salt, divided
• 1 teaspoon freshly ground black pepper
• 4 tablespoons extra virgin olive oil, divided use
• 2 large leeks, trimmed, cut into 1/4-inch-thick discs, and rinsed if sandy
• 1/2 cup white wine or shrimp stock
• 2 cups cooked cannellini beans (if canned, rinsed and drained)
• Juice and zest of a medium lemon
• Optional: crushed red pepper flakes, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons fresh minced chives

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