This quick and easy, utterly delicious shrimp dish is perfect summer fare, and kids and adults alike will gobble them up.
What you'll need
- 1 pound medium shrimp, peeled and deveined (thaw frozen shrimp by running cold water over them in a colander for five or so minutes)
- 2 teaspoons kosher salt (or half as much table salt)
- 1/2 cup extra virgin olive oil
- 2 tablespoons chopped garlic (5 or 6 large cloves)
- 1/2 teaspoon smoked paprika
- 1 teaspoon sherry vinegar
- Chopped flat-leaf parsley
Notes:
Yield: Serves 4
How to make it
Sprinkle the shrimp with the salt and set aside for 10 or 15 minutes.
In a wide skillet over medium heat, heat the olive oil until very hot but not smoking. Add all the shrimp to the pan in a single layer (more or less) and sprinkle the garlic over it.
Cook for a minute, then sprinkle in the paprika and cook, stirring, until the shrimp are pink and cooked through -- around three minutes altogether.
Turn off the heat, stir in the sherry vinegar and sprinkle on the parsley, and serve.
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