Thaw the shrimp well under cold water inside the bag. Once thawed, rinse and pat dry with paper towel. Toss them with salt and pepper in a bowl and reserve.
Heat olive oil in a large skillet over medium high heat. Add shallots and garlic, sautée for 1-2 minutes. Add beans and cook for about 5 minutes, or until light brown. Stir constantly. Reduce heat and add and chile. Stir frequently for another 4-5 minutes. Season with salt and pepper, and paprika.
Make space in the same skillet for the tomatoes. Turn up the heat and add the tomatoes. Stir it constantly until the tomatoes release the juice, for about 5 minutes.
Add a little water and wine and bring it to a simmer reducing the heat. Add shrimp and cook until opaque throughout, for about 5 minutes. Taste the salt and add more if needed.
Divide the shrimp mixture into serving bowls, top with olives, basil and sliced chile.
Serve with crusty bread.