Garlic Shrimp with Sherry and Smoked Paprika (Gambas al Ajillo)

Ingredients

• 1/4 cup Extra Virgin Olive Oil
• 6 cloves Garlic, thinly sliced
• 1 lb Shrimp, peeled and deveined
• 1/4 cup Dry Sherry
• 1 tsp Smoked Paprika
• 1/4 tsp Red Pepper Flakes
• 2 tbsp Fresh Parsley, chopped
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a 10-inch skillet over medium heat. Add the 1/4 cup Extra Virgin Olive Oil and heat until it shimmers, about 350°F (175°C). Add the 6 cloves Garlic, thinly sliced, and cook until fragrant and lightly golden, about 1-2 minutes. Do not let the garlic burn.
2. 2Add the 1 lb Shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. The internal temperature should reach 145°F (63°C).
3. 3Pour in the 1/4 cup Dry Sherry and bring the liquid to a simmer. Stir in the 1 tsp Smoked Paprika and the 1/4 tsp Red Pepper Flakes. Let it bubble for 30 seconds.
4. 4Remove the skillet from the heat. Stir in the 2 tbsp Fresh Parsley, chopped, and the 1 tbsp Lemon Juice. Season with the 1/2 tsp Salt and the 1/4 tsp Black Pepper.
5. 5Serve the Garlic Shrimp immediately.

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