Gambas al Ajillo

Ingredients

• 1 pound large shrimp, peeled and deveined with tails on
• 1/2 cup extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 1 dried guindilla pepper or 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 1/4 cup dry sherry
• 1 tsp fine sea salt
• 2 tbsp fresh parsley, finely chopped
• 1 lemon, cut into wedges
• Crusty bread for serving

Instructions

1. Pat the shrimp completely dry with paper towels and season with salt. Set aside at room temperature for 5 minutes.
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. Add the dried guindilla pepper or red pepper flakes and smoked paprika to the oil, stirring for 30 seconds until fragrant.
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. Carefully pour in the dry sherry and let it bubble vigorously for 30 seconds to cook off the alcohol.
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.