Shrimp is ready

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Ingredients

  • 4 cloves garlic
  • 1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
  • kosher salt to taste
  • 1 teaspoon hot smoked paprika (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons dry sherry
  • 1 tablespoon chopped Italian flat-leaf parsley

Directions

  1. Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
  2. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.