4 appetizer servings

1/2 cup extra virgin olive oil

10 large cloves garlic, peeled and chopped

1 heaping teaspoon crushed red pepper

1 heaping teaspoon sweet Spanish paprika

1 lb. large wild caught shrimp, peeled, deveined, tails on

Juice of one lemon

1 small handful fresh flat leaf parsley

Sea salt, for finishing

Black pepper

Bread, for serving

In a large saucepan set over medium low heat, warm the olive oil. Add the garlic, red pepper, paprika and salt and stir, cooking until the garlic is fragrant and barely golden. Move quickly so the garlic doesn’t burn. Turn the heat to medium and add the shrimp, lemon juice and parsley. Stir quickly, coating the shrimp and cooking until they are plump and no longer translucent, about 2 minutes. Remove from the heat, season to taste with sea salt and plenty of black pepper, and serve with the bread for soaking up the juice.