Heat the olive oil in a large skillet over medium-high heat until hot. Add shrimp; cook, stirring constantly, until pink and opaque (about 4 minutes); remove from skillet.
To the same skillet, add onion and garlic; cook, stirring occasionally, until onion is soft (about 1 minute).
Add vinegar; cook just until vinegar has been absorbed (about 2 minutes).
Add tomatoes, paprika, salt and crushed red pepper flakes; cook, stirring frequently, until tomatoes are soft (about 3 minutes). Stir in wine; reduce heat and simmer, uncovered, for 5 minutes.
Return shrimp to the skillet and heat through (about 3 minutes). Serve with lemon wedges.