Garlic Clove Shrimp

• 2 pounds shrimp jumbo Gulf
• 1 1/2 tablespoons creole seasoning
• 3 tablespoons extra-virgin olive oil
• 1/2 cup EVOO
• 5 cloves garlic
• 1 shallot small
• 1/2 cup dry sherry
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon kosher salt
• 2 cups shrimp stock
• fresh flat leaf parsley chopped
• toasted baguette or Grilled, slices

1. Pat shrimp dry with paper towels. In large bowl, toss shrimp with Creole seasoning; refrigerate.
2. In 2-quart saucepan, heat 1 tablespoon oil on medium-low. Add garlic and shallot; cook 2 to 3 minutes or until shallot starts to soften, stirring frequently. Add sherry, piquillo peppers, sugar, red pepper, and kosher salt. Heat to boiling on high. Boil 3 minutes or until reduced by half. Add stock and 1/2 cup oil. Simmer 10 minutes, stirring occasionally.
3. Meanwhile, in 12-inch cast-iron skillet, heat remaining 2 tablespoon oil on medium-high until hot. Arrange half of shrimp in single layer. Cook 2 to 3 minutes or until deep golden brown and just cooked through, turning over once. Transfer to bowl. Repeat with remaining shrimp. Remove skillet from heat. Return reserved shrimp to skillet; add sauce (be careful, it will spatter). Stir to coat. Garnish with parsley; serve with bread.

shrimp jumbo, creole seasoning, extravirgin olive oil, evoo, garlic, shallot, sherry, sugar, red pepper, kosher salt, shrimp stock, flat leaf parsley, baguette

Taken from www.yummly.com/recipe/Garlic-Clove-Shrimp-1194671 (may not work)