|I took the picture while the dish was still steaming hot, hence the fuzzy|
3 teaspoons very fresh garlic, chopped
1/8 teaspoon hot red pepper flakes or more to taste
1 teaspoon sweet paprika
1 pound jumbo shrimp, peeled and deveined
2 tablespoons sherry cooking wine
1/2 teaspoon sea salt
a dash or two of freshly ground black pepper
2 tablespoons chopped fresh parsley
lemon wedges for serving (optional)
- In a medium-sized skillet, preferrably cast iron, warm the olive oil over medium heat.
- Add the garlic, red pepper flakes and paprika and saute for 1 minute. Raise the heat to high and add the shrimp. Cook, stirring constantly, 2 minutes.
- Pour in the sherry wine and saute another 60 seconds. Do NOT overcook. Sprinkle with the salt and pepper, add the parsley, stir, and serve with the pan juices and optional lemon wedges.