Gambas al ajillo (garlic shrimp)

Yield: 4 Servings

Measure Ingredient
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@...

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