Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika (pimentón de la Vera)
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons dry sherry
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Pat the shrimp dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in the skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes, until fragrant and lightly golden.
  3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  4. Deglaze the pan with the sherry (if using) and simmer for 30 seconds, scraping up any browned bits from the bottom of the pan. Stir in the smoked paprika.
  5. Stir in the chopped parsley. Taste and adjust seasoning if needed. Serve immediately with lemon wedges and crusty bread for dipping.