Ingredients

1/3 cup olive oil
4 garlic cloves, sliced
1 teaspoon red pepper flakes
1 pound unshelled shrimp (26 to 32 shrimp per pound)
2 teaspoons sweet paprika
1/4 cup medium-dry sherry
1/4 cup minced fresh parsley leaves
Fresh lemon juice, to taste
Salt and freshly ground black pepper

Directions

In a large heavy skillet set over moderately
high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden. Add the
red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink
and just firm to the touch. Sprinkle with shrimp with the paprika and cook the mixture, stirring, for 30
seconds. Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley. Season the mixture with
the lemon juice and salt and pepper, to taste, and transfer it to a serving bowl.

The shrimp may be made up to 1 day in advance and kept covered tightly and chilled. Serve the shrimp at room
temperature.

Wine Suggestions: Dry Manzanilla; Jerez Region Spanish Cava (Sparkling Wine) Montecillo Winery Rioja