Gambas al Ajillo

Instructions

1. 1

   Pat the shrimp completely dry with paper towels and season with salt. Set aside at room temperature for 5 minutes.

2. 2

   Heat the olive oil in a large cast iron skillet or traditional cazuela over medium heat. Add the sliced garlic and cook, stirring frequently, until the edges just begin to turn golden, about 2 minutes.

3. 3

   Add the dried guindilla pepper or red pepper flakes and smoked paprika to the oil, stirring for 30 seconds until fragrant.

4. 4

   Increase heat to high and add the shrimp in a single layer. Cook without stirring for 1 minute, then flip and cook for another minute until pink and just cooked through.

5. 5

   Carefully pour in the dry sherry and let it bubble vigorously for 30 seconds to cook off the alcohol.

6. 6

   Remove from heat immediately and sprinkle with fresh parsley. Serve at once in the hot pan with lemon wedges and plenty of crusty bread to soak up the garlicky oil.