Mother Pepa's Gambas Al Ajillo (Garlic Shrimp)

• 34 lb small shrimp, shelled
• sea salt
• 5 tablespoons extra virgin olive oil
• 3 tablespoons minced garlic
• 2 tablespoons minced fresh parsley
• 2 tablespoons amontillado sherry wine (medium-dry)
• 12 teaspoon red pepper flakes (optional)

1. Sprinkle the shrimp with salt and let sit for 10 minutes.
2. In a shallow casserole, or cazuela, heat the olive oil with.
3. the garlic, parsley and red pepper flakes until the garlic begins to sizzle.
4. Add the shrimp and stir until they are opaque.
5. Add the sherry, salt to taste, and cook over medium heat for a minute or two.
6. until the sherry evaporates and the sauce thickens slightly.
7. Serve immediately, in the casserole.

shrimp, salt, extra virgin olive oil, garlic, parsley, amontillado sherry wine, red pepper

Taken from www.food.com/recipe/mother-pepas-gambas-al-ajillo-garlic-shrimp-370769 (may not work)