4 cloves garlic 1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined kosher salt to taste 1 teaspoon hot smoked paprika (optional)
1/4 cup extra-virgin olive oil 2 tablespoons dry sherry 1 tablespoon chopped Italian flat-leaf parsley
Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn 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. 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 with a spoon.