Spanish Garlic Shrimp (Gambas al Ajillo)
Ingreadient
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1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
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1 teaspoon hot smoked paprika (Optional)
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kosher salt to taste
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4 cloves garlic
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¼ cup extra-virgin olive oil
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2 tablespoons dry sherry
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1 tablespoon chopped Italian flat-leaf parsley
Direction
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Gather all ingredients.
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Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
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Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes.
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Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
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Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
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Remove from heat. Stir in parsley.
