| In large skillet over high heat, heat oil until hot. Add shrimp; cook stirring constantly, until they turn pink, about 4 minutes. Remove shrimp from skillet and reduce heat to medium-high. Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute. Add vinegar; cook just until vinegar has been absorbed, about 2 minutes. Add tomatoes, paprika, salt, red pepper and saffron threads; cook, stirring frequently until tomatoes are softened, about 3 minutes. Stir in wine; simmer, uncovered, for 5 minutes. Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired.