6-12 cloves of garlic, peeled
? olive oil
? pound (26-30) shrimp, peeled and deveined
5-10 dry red chilies or 2 teaspoons red pepper flakes
2 teaspoons sweet paprika (Spanish dolce)
2 teaspoons lemon juice
2 teaspoons dry sherry
salt and pepper to taste
parsley for garnish
lemon slices, for serving
Roast garlic in oven until it is soft. While the garlic is roasting, season shrimp with salt and pepper and set aside.
Divide olive oil among four cazuelas or in an eight inch skillet and place over medium high heat. Add garlic, chilies, and paprika and cook until fragrant.
Add shrimp, lemon juice, and sherry. Flip shrimp after about 1 ? minutes and cook until shrimp begins to curl but is still slightly undercooked, about 1 ? more minute. Remove from heat and let cool about one more minute to finish cooking.
(from L?Acadmie de Cuisine, Tapas class)