Salt
4 ounce slice of Pork Belly, about ½ inch thick
3 T. EVOO
12 oz. medium Shrimp, shelled and deveined
2 large cloves Garlic, thinly sliced
½ tsp. Smoked Spanish Paprika
¼ C. sliced Piquillo Peppers
¼ C. coarsely chopped green Spanish Olives
¼ C. dry White Wine, such as Albarino
Crusty Bread, for Serving

Bring medium saucepan of salted water to a boil Add pork belly and boil for 3 minutes. Drain, pat dry, and let cool. Slice pork belly into ¼ inch pieces. In large skillet, heat oil. Add pork belly and cook over medium high heat, stirring occasionally, until crisp all over, about 5 minutes. Transfer to a plate. Add shrimp, garlic and paprika to the pan. Season with salt and cook over medium high heat, stirring frequently, until shrimp are just pink, about 90 seconds. Add peppers, olives, and wine and simmer until liquid is reduced by half, about a minute longer. Add pork and simmer 1 minute. Serve immediately with crusty bread.