Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined (U-16 to U-20 size recommended)
  • 1/4 cup (60ml) extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 dried red chili, crushed (or 1/4 teaspoon red pepper flakes)
  • 1/4 cup (60ml) dry sherry or white wine (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • Crusty bread, for serving (baguette or ciabatta are great)

Instructions:

  1. Prep the Shrimp: Pat the shrimp dry with paper towels. Season with salt and pepper.
  2. Infuse the Oil: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and crushed red chili (or red pepper flakes). Sauté until the garlic is fragrant and lightly golden, being careful not to burn it.
  3. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary.
  4. Deglaze (Optional): If using sherry or white wine, carefully pour it into the skillet. Let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Finish and Serve: Stir in the chopped parsley and lemon juice. Season with additional salt and pepper to taste. Serve immediately in the skillet, with plenty of crusty bread for dipping.