GAMBAS AL AJILLO (GARLIC SHRIMP)

• -JUDI M. PHELPS
• 1 /4 c Olive oil
• 4 Large cloves garlic; finely
• -minced
• 1 ts Red pepper flakes
• 1 lb Medium shrimp; peeled and
• -deveined
• 2 tb Fresh lemon juice
• 2 tb Dry sherry
• 1 ts Paprika
• Salt
• Freshly ground black pepper
• Italian flat-leaf parsley
• -chopped for garnish

In a saute pan over medium heat, warm the olive oil. Add the garlic

and red pepper flakes and saute for 1 minute. Raise the heat to high

and add the shrimp, lemon juice, sherry and paprika. Stir well, then

saute stirring briskly, until the shrimp turn pink and curl slightly

about 3 minutes. Season to taste with salt and pepper and sprinkle

with parsley. Serve hot. Serves 4.Source:San Francisco Examiner

Magazine.

Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com