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3 tablespoons extra virgin olive oil6 cloves garlic, thinly slicedPinch crushed red pepper flakes1 1/4 pounds shrimp, peeled and deveined1/2 teaspoon pimenton (optional)1/3 cup dry sherry, Amontillado, dry Oloroso or finoSalt and freshly ground black pepper1/2 tablespoon fresh chopped flat leaf parsley
Heat the olive oil in a large frying pan over medium high heat. Add the garlic and crushed red pepper and cook for 15 seconds. Add the shrimp and pimenton, and cook until the shrimp curls and turns pink, 3 minutes. Add the sherry and continue to cook until the sherry reduces by half, 1 minute. Season to taste with salt and pepper. Place in a serving dish and serve immediately garnished with parsley.
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