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November 27, 2022

  • 1.5 lbs peeled and deveined large shrimp (tail on or off)
  • 1/4 cup Garlic
  • 1 cup extra virgin olive oil
  • 1/2 cup flat leaf parsley, chopped
  • 1 tsp red chili flakes
  • 2 Tbsp Dry sherry (or any dry white wine)
  • 1 tsp lemon zest
  • Kosher salt to taste
  1. Pat dry the shrimp and season with kosher salt.
  2. Slice the garlic thinly. Chop the parsley.
  3. Add sliced garlic and extra virgin olive oil in a skillet and cook on low to medium heat, stirring occasionally till they start caramelizing at the edges, about 5-7 minutes.
  4. Bring the heat to medium high and add in shrimp. Sauté till pink, about 3-4 minutes. Season with red chili flakes and kosher salt (Remember you had marinated shrimp in salt in the beginning, though you may want some more salt for the sauce). Give it a toss for a minute.
  5. Stir in dry sherry and chopped parsley and lemon zest. Cook for a couple of minutes. Taste and adjust for seasoning.
  6. Serve immediately bubbling hot along with some lemon wedges and crusty bread.

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