Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.


Ingredients

  • 4 cloves garlic 
  • 1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined (you can leave the tails on if preferred)
  • ½ Tsp Salt
  • 2 teaspoon Cayenne (Optional, but highly recommended. Alternatively you can use paprika to control the spice but still add flavor.)
  • ¼ cup Olivo Amigo Joy Olive Oil
  • 2 tablespoons dry sherry  (or add a pinch of sugar to white wine)
  • 1 tablespoon chopped Italian flat-leaf parsley
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    Instructions:

    1. Slice garlic thinly. Season shrimp with salt and cayenne or paprika. Mix to coat.
    2. Heat garlic and Olivo Amigo Joy Olive Oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry or sweetened white wine. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
    3. Serve over bread with an extra drizzle of Olivo Amigo Joy Olive Oil.

    You really don't want to miss out on this recipe - it's by far the best shrimp recipe in the catalog! I could snack on it all night long! And don't forget the extra drizzle of Olivo Amigo Joy Olive Oil on top!

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