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Ingredients
3 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. paprika
¾ to 1 tsp. crushed red pepper
1 lb. uncooked shrimp (41-50 count),
peeled and deveined
2 Tbsp. dry sherry or lemon juice
¼ tsp. salt
¼ tsp. black pepper
2 Tbsp. chopped Italian parsley
2 cups cooked rice
Lemon wedges, for garnish
Directions
Stir together oil, garlic, paprika, and crushed red pepper in a large skillet over medium-high heat until garlic begins to brown, about 30 seconds. Stir in shrimp; cook until pink and opaque, 2 to 3 minutes. Stir in sherry, salt, and black pepper. Top with parsley and serve with rice and lemon wedges.
