Heat large stainless steel pan until moderately hot. Add olive oil and sliced garlic. Once garlic starts to soften and just brown, add chickpeas and cook for about 2 minutes.
Add capers, lemon peel, espelette/smoked paprika and water. Bring to a boil, then add butter. Reduce heat and add shrimp; stew gently until just cooked, about 4 minutes. If water evaporates too quickly, add a little more. Season with salt to taste.