By Trish Coffman
This take on a traditional Spanish tapas comes together fast, so have everything ready to go before you heat up your pan.
Serve it as an appetizer or as a main course, along with fat slices of warm crusty bread to sop up any leftover garlicky goodness.
You will need:
- ¼ C extra virgin olive oil
- 5 to 6 good-sized garlic cloves, peeled and thinly sliced (crosswise)
- 1 tsp smoked paprika (You can find sweet, bittersweet and hot varieties)
- 1 lb jumbo shrimp, peeled and deveined, tails on
- ¼ C fresh lemon juice (from 2 to 3 lemons)
- ¼ C flat-leaf (Italian) parsley, rough chopped
- Sea salt
Heat oil in a wide, shallow sauté pan over medium heat until it glistens. Add the garlic and cook for a minute or two, until pale golden. Turn the heat to medium high, then add the paprika and shrimp and cook, stirring just once or twice until shrimp are pink all over and curled, about 2 to 3 minutes. Using a slotted spoon or spatula, transfer shrimp to individual serving bowls, leaving juices in the pan.
Lower the heat to medium, then stir the lemon juice and parsley into the pan. Let it bubble for several seconds and allow the sauce to reduce just slightly, then pour sauce over the shrimp. Garnish with a little sea salt and serve.