Gambas al Ajillo

Any meal will be en fuego with this sizzling recipe for Spanish Garlic Shrimp, or as they say in Spain, Gambas al Ajillo. These flavor bombs will excite your taste buds, as plump shrimps swim into a pool of garlic, olive oil, and fiery smoked paprika. You'll be delighted by every zesty bite, and your friends will be begging for the recipe faster than they can say “mas, por favor!”

So, what are you waiting for? Put on your apron and ¡Vamos a cocinar!

Ingredients

• 1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
• 1 teaspoon hot smoked paprika (Optional)
• kosher salt to taste
• 4 cloves garlic
• ¼ cup extra-virgin olive oil
• 2 tablespoons dry sherry
• 1 tablespoon chopped Italian flat-leaf parsley

Directions

1. Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
2. Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
3. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley.