Gambas al Ajillo

Ingredients

• 1 lb large shrimp, peeled and deveined
• ½ tsp kosher salt
• ½ cup olive oil
• 8 cloves garlic, thinly sliced
• ½ tsp red pepper flakes
• ½ tsp sweet smoked paprika
• 2 tbsp dry sherry
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Method

1. Pat the shrimp dry and toss them with the salt.
2. Warm the olive oil, garlic and pepper flakes in a wide skillet or clay dish over medium-low heat until the garlic just starts to turn golden, about 4 minutes.
3. Raise the heat to medium-high, add the shrimp in one layer and cook, turning once, until pink and opaque and they reach 145°F, about 3 minutes.
4. Stir in the paprika and sherry and let it bubble for 30 seconds.
5. Take it off the heat, add the lemon juice and parsley, and serve sizzling in the oil.

Notes