Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) medium-dry sherry (such as Amontillado)
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) butter
  • 1 tablespoon chopped fresh parsley, for garnish
  • Lemon wedges for serving

Instructions:

  1. In a small saucepan, combine sherry and honey. Simmer over medium heat until reduced by half and slightly thickened, about 5-7 minutes. Stir in butter until melted and emulsified. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Sauté until garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
  3. Add shrimp to the skillet in a single layer. Season with salt and pepper. Cook until shrimp are pink and opaque, about 2-3 minutes per side.
  4. Pour the sherry glaze over the shrimp in the skillet. Toss gently to coat. Cook for another minute, allowing the glaze to caramelize slightly.
  5. Garnish with fresh parsley and serve immediately with lemon wedges and crusty bread.