3 Tbs. extra-virgin olive oil
6 garlic cloves, thinly sliced
Pinch of red pepper flakes
1 1/4 lb. shrimp, peeled and deveined
1/2 tsp. piment?n (optional)
1/3 cu dry sherry
Salt and freshly ground black pepper, to taste
1 1/2 tsp. chopped fresh flat-leaf parsley
In a large tapas pan or fry pan over medium-high heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, for 15 seconds. Add the shrimp and piment?n and cook, stirring, until the shrimp curl and turn pink, about 3 minutes. Add the sherry and continue to cook until the sherry is reduced by half, about 1 minute. Season with salt and black pepper.
Transfer to a serving dish and garnish with the parsley. Serve immediately. Serves 6.
from Williams Sonoma.