Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 6 tablespoons (90ml) extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup (60ml) dry sherry (such as Fino or Manzanilla)
  • 1 tablespoon chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste
  • Crusty bread, for serving

Instructions:

  1. Pat the shrimp dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant and lightly golden, about 1-2 minutes.
  3. Add the shrimp to the skillet in a single layer (work in batches if necessary). Cook for 2-3 minutes per side, or until pink and opaque.
  4. If using, pour in the sherry and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
  5. Remove the skillet from the heat and stir in the parsley. Taste and adjust seasoning as needed. Serve immediately with plenty of crusty bread for dipping in that delicious garlic-infused oil.