½ -3/4 pound shrimp, shelled and deveined (U-15 count)
8 tablespoons olive oil
3 large cloves garlic, peeled and coarsely chopped
1 dried red chili pepper cut into 2 pieces or 1/8 tsp crushed red pepper
½ teaspoon smoked paprika
1 tablespoon parsley, chopped
1 loaf of artisan bread
- Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature of 10 minutes.
- Heat the oil in a shallow 8-inch pan. Add the garlic and chili pepper, and when the garlic starts to turn golden add the shrimp. Cook over medium-high heat, stirring for about 3-5 minutes, or until the shrimp are just done.
- Sprinkle with paprika, parsley, and salt. Serve immediately from the pan with some very good artisan bread.