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Heat 2 tablespoons olive oil in large soup pot. Add cauliflower and garlic. Sauté a minute or two, until garlic is fragrant. Add milk and 1 cup broth. Simmer 10 minutes or until soft. Mash cauliflower. Adjust consistency by adding more broth as needed. Stir in cheese and season, to taste.
In skillet, add 1 tablespoon oil over medium heat. Pat shrimp dry. Add to pan along with sliced garlic, paprika, and sea salt and pepper, to taste. Cook a minute or two until shrimp begin to turn pink, then add quick splash of water or broth (about 2 tablespoons) to pan to pull browned bits and spices into something of a saucy-coating for shrimp. Serve shrimp over cauliflower mash.