Ingredients
½ - 2/3 small, shelled, freshest possible, raw shrimp
course salt
½ cup olive oil
5 large garlic cloves, peeled and very coarsely chopped
1 dried chili pepper, stem and seeds removed, in 4 pieces
½ tsp. Spanish paprika
1 Tbsp. minced parsley
2 Tbsp. dry sherry
Loaf of full textured, Portugese or Italian bread
Preparation
Dry shrimp well and sprinkle all over with salt. Let sit a room temperature for 10 minutes.
Heat oil in a shallow 8-inch casserole; preferably earthenware. Add the garlic and chili pepper, and when garlic starts to turn golden (be careful not to overcook), add the shrimp. Cook over medium-high heat for about 2 minutes, or until the shrimp are just done. Sprinkle in remaining ingredients. Serve immediately, right in cooking dish, if possible. Use the bread for dunking to get all the rich flavoured garlic sauce.
