"In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired...."
INGREDIENTS
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1/4 cup olive oil
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4 large cloves garlic, finely minced
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1 teaspoon red pepper flakes
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1 pound medium shrimp, peeled and deveined
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2 tablespoons fresh lemon juice
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2 tablespoons dry sherry
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1 teaspoon paprika
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Chopped fresh flat-leaf (Italian) parsley for garnish