Ingredients:

1 teaspoon lemon zest
1 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
​12 ounces large shrimp

2 Tablespoons butter
1 leek or 1 medium onion, sliced
1 (15 ounce) can of cannelloni beans, rinsed
2 cups chicken broth
2 Tablespoons finely chopped parsle
1 Tablespoon of lemon juice

Directions:

Combine the lemon zest, paprika, garlic, 1/4 teaspoon of salt and 1/4 teaspoon of pepper  in a medium bowl.
Add the shrimp and toss to coast.
In a soup pot, melt the butter over medium heat, when heated, add the shrimp and cook, stirring occasionally, until pink and starting to curl 2-3 minutes.
​Using a slotted spoon, transfer shrimp to plate.
Add leeks to the pot and season with the remaining 1/4 teaspoon of salt and pepper.  Cook over medium heat until they are soft and starting to brown, 4-5 minutes, stirring occasionally.  Add beans and broth, bring to boil, and lower heat and simmer for 8-10 minutes.  Stir in shrimp, parsley and lemon juice.
Add additional salt and pepper if needed.  Serve with toasted bread.