shrimp is ready

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Ingredients

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

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2 tablespoons dry sherry

1 tablespoon chopped Italian flat-leaf parsley

Directions

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.

Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.

Remove from heat. Stir in parsley with a spoon.

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