4 cloves garlic
1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika (optional)
1/4 cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley
Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. 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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