Rinse the shrimp with cold water, drain well and blot with paper towels. Set aside.
In a large skillet over low heat, melt the butter, add the garlic and mix. Cook for 2 to 3 minutes, stirring constantly.
Increase heat to high and add the beer, the paprika and the salt and pepper.
Cook for 3 to 4 minutes while stirring to reduce the liquid, making sure there is some left. Transfer into a plate and garnish with fresh chives.