Ingredients:

  • 1 lb large shrimp (16-20 count), peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 5 garlic cloves, grated or minced
  • 1 tsp smoked Spanish paprika (Pimentón de la Vera)
  • 1/2 tsp dried red chili flakes
  • 2 tbsp dry Sherry
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Brine the shrimp. Toss the 1 lb large shrimp with 1/2 tsp kosher salt and 1/4 tsp baking soda in a bowl.
  2. Prep the garlic. Slice 4 cloves into thin slivers and grate the remaining 5 cloves into a paste.
  3. Cold start the oil. Place 1/3 cup olive oil and the sliced garlic in a cold skillet.
  4. Infuse the aromatics. Turn the heat to medium low and cook until the garlic edges turn golden.
  5. Add the paste. Stir in the grated garlic, 1/2 tsp chili flakes, and 1 tsp smoked paprika.
  6. Sear the shrimp. Increase heat to medium high and add shrimp in a single layer until they sizzle loudly.
  7. Flip and deglaze. After 2 minutes, flip the shrimp and pour in 2 tbsp dry Sherry.
  8. Finish with herbs. Toss in 1/4 cup chopped parsley until the liquid slightly thickens.
  9. Remove from heat. Kill the flame while the shrimp are still slightly translucent in the center.
  10. Final touch. Squeeze over fresh lemon wedges and serve immediately with warm bread.