4 tbsp extra virgin olive oil
2 tbsp butter
3/4 pound
6 cloves garlic cloves, thinly sliced
2 tbsp lemon juice
2 tbsp dry sherry (fino)
1/2 teaspoon paprika
1 dried red chile
1 teaspoon salt, kosher or rough sea salt.
1 tbsp fresh parsley tightly packed, chopped
Heat the oil, butter, garlic, and pepper in a shallow casserole. When hot add shrimp and cook for three minutes. Add the lemon juice, sherry, paprika, and salt and pepper. Sprinkle with parsley and serve immediately, preferably in the same cooking dish.
