Ingredients
1lblarge shrimppeeled and deveined, (tails on or off)
sea saltfine
blacked pepperfine-cracked
1cupolive oil
12garlic clovesthinly sliced
1red chili pepperdried, (or 1/4 teaspoon crushed red pepper flakes)
2tbspdry sherry(or any dry white wine)
thick lemon wedge and chopped fresh parsley, for servingoptional
Preparation
Season the shrimp on both sides with a generous pinch of salt and pepper. Set aside.
Heat oil in a large sauté pan over medium heat until shimmering.
Add garlic and chili pepper and sauté for 30 to 60 seconds, or until the garlic starts to turn lightly golden.
Add in the shrimp and sauté, stirring and flipping occasionally, until the shrimp are pink and just cooked through, about 1 to 2 minutes. (Try to avoid overcooking the shrimp, since they will continue to sit in the hot oil for awhile longer.)
Remove pan from the heat. Add in the sherry, a squeeze of lemon juice (if using) and your desired amount of parsley (if using), and toss to combine. Taste and season with extra salt and pepper, if needed.
Serve immediately with crusty bread, for dipping.
