Spanish Garlic Shrimp (Gambas al Ajillo)

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Shrimp, peeled and deveined
• 6 cloves Garlic
• 1/3 cup Olive oil
• 1 tsp Red pepper flakes
• 1 tsp Smoked paprika
• 2 tbsp Dry sherry or white wine
• 1 each Lemon
• 1 bunch Parsley
• 1 loaf Crusty baguette

Instructions

1. Pat the shrimp completely dry with paper towels and season lightly with salt.
2. Thinly slice the garlic. Heat the olive oil in a large skillet over medium heat and add the garlic and red pepper flakes. Cook 1-2 minutes, stirring constantly, until the garlic is fragrant and just barely golden — watch closely, as garlic burns quickly and turns bitter.
3. Raise the heat to medium-high and add the shrimp in a single layer. Cook 2-3 minutes per side, until the shrimp are opaque all the way through with no gray or translucent centers.
4. Stir in the smoked paprika and sherry (or wine), and let it bubble for 30 seconds to cook off the raw alcohol smell.
5. Remove from the heat and squeeze the lemon juice over the top. Sprinkle with chopped parsley.
6. Serve immediately in the skillet with plenty of crusty baguette for dipping into the garlicky oil.