1poundraw peeled and deveined shrimpabout 25 per pound
Juice of 1 lemon
¼cupdry sherryoptional
Salt and freshly ground black pepper to taste
Fresh parsley leaves
Instructions
If using frozen shrimp, defrost. Rinse shrimp under cold water and pat dry.
In a non-stick pan or cast iron skillet heat the olive oil over medium heat.
Add the garlic and cayenne pepper and sauté until fragrant, about one minute. Be careful not to burn the garlic!
Next, add the shrimp, lemon juice, and sherry and increase the heat to medium-high.
Stir well, then sauté turning them once until the shrimp turn pink and curl – about 3-4 minutes.
Season to taste with salt and freshly ground black pepper.
Transfer shrimp with oil and sauce to a serving plate or serve right from the pan.
Sprinkle with parsley. Serve with fresh bread.
Notes
~ Free Tip ~ Use Spanish brandy instead of dry sherry. Substitute cayenne pepper with Spanish paprika and red pepper flakes. Cook shrimp with the shell on, like the Spanish do.