Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| ¼ cup | Olive oil |
| 4 \N | Large cloves garlic; finely minced |
| 1 teaspoon | Red pepper flakes |
| 1 pounds | Medium shrimp; peeled and deveined |
| 2 tablespoons | Fresh lemon juice |
| 2 tablespoons | Dry sherry |
| 1 teaspoon | Paprika |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
| \N \N | Italian flat-leaf parsley chopped for garnish |
In a saute pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saute stirring briskly, until the shrimp turn pink and curl slightly about 3 minutes. Season to taste with salt and pepper and sprinkle with parsley. Serve hot. Serves 4. Source: San Francisco Examiner Magazine.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...