Ingredients
1 lb peeled and deveined frozen shrimp (’21-25’ size or larger)
kosher salt to taste
1 tsp hot, smoked paprika (optional)
¼ cup extra virgin olive oil
4 cloves peeled garlic
2 Tbsp dry sherry wine (or white wine and a pinch of sugar)
1 Tbsp chopped Italian parsley
Directions
Thaw the frozen shrimp by running cold water into the bowl of shrimp, let sit for 10 minutes, drain, and repeat. Peel remaining shell from the shrimp, be careful not to tear off the tail meat.
Season shrimp with salt and smoked paprika (optional) then stir to coat. Slice garlic into thin slivers and chop the parsley.
Set a sauté pan over medium heat then add the garlic and olive oil. Cook until garlic just barely begins to turn a light golden then immediately add shrimp, increasing temperature to high. Continually move shrimp around pan until they curl and are just under-cooked, about 2 minutes. Add sherry and continue stirring until sauce has come to a boil and shrimp have cooked through, about a minute.
Turn off heat and add parsley then stir. Taste for seasoning. Serve with pan sauce over toasted bread.