Nothing tastes better than shrimp cooked in garlic and oil and infused with sherry and paprika.
1 LB LARGE SHRIMP – peeled, deveined
1 ½ TSP PAPRIKA – hot, smoked
SEA SALT – to taste
4-5 GARLIC CLOVES – thinly sliced
¼ CUP EXTRA VIRGIN OLIVE OIL
3 TBS BUTTER – unsalted
2 TBS SHERRY – dry or sweet
2 TBS FRESH BASIL LEAVES – chopped
Season the shrimp with paprika and salt massaging in lightly to adhere and place in a bowl.
Heat oil in a large heavy-duty skillet over medium heat and when heated through add the butter and stir to blend in. Add the garlic and cook until fragrant being careful to not let it burn. Add shrimp and increase the heat to high. Using tongs, turn the shrimp over several times and continue to cook until almost cooked or slightly undercooked. Pour in the sherry and continue to cook stirring continuously until the sauce comes up to almost a boil and the shrimp are completely cooked. Remove from the heat and stir in the basil.
NOTE: This dish makes a great appetizer but is equally as good served over rice and with crusty Italian bread to sop up the juices.