Yield: 4 Servings
|-JUDI M. PHELPS|
|¼ cup||Olive oil|
|4||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|
|Freshly ground black pepper|
|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@...