Garlic Shrimp

1/3 cup extra-virgin olive oil
5 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 pound medium shrimp, peeled (keeping tails intact) and deveined
3 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 teaspoon paprika
¼ cup hopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
Fresh bread, for serving

Warm the olive oil in a 10-to-12-inch cazuela or oven-proof skillet over medium heat. Add the garlic and red pepper flakes and heat for 1 minute. Sizzle until garlic is barely golden in color, 1 to 2 minutes. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl - about 3 minutes. Stir in parsley and season to taste with salt and pepper. Serve immediately.

Serves 4 to 6 as a tapa, 2 to 4 as a light first course

One of the most popular tapas in Spain, these shrimp are draped in a super garlicky oil...perfect for sopping up with crisp bread or pa amb tomaquet (see recipe below). Traditionally, Spanish cooks tend to use a cazuela (an earthenware dish that can be used either over a gas flame or for baking in the oven) when cooking this dish, but a heavy oven-safe skillet works nicely as well.