Shrimp a la Plancha with Pimenton & Garlic Oil

• 3 garlic cloves, halved
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 teaspoon pimenton de la Vera (smoked Spanish paprika)
• 12 large shrimp (about 1/2 pound), shelled and deveined
• Salt and freshly ground pepper
• Juice of 1/2 lemon
• 1 tablespoon chopped flat-leaf parsley
• Crusty bread, for serving

1. In a small saucepan, cook the garlic in 1/2 cup of the oil over very low heat for 30 minutes.
2. Add the pimenton and cook for 30 minutes longer.
3. Discard the garlic.
4. Pour the oil into a heatproof bowl.
5. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.
6. Season the shrimp with salt and pepper, add them to the skillet and cook over moderate heat until opaque, about 1 minute per side.
7. Remove the skillet from the heat and toss the shrimp with the lemon juice and parsley.
8. Transfer the shrimp to a shallow bowl and drizzle with some of the garlic-pimenton oil.
9. Serve the remaining oil alongside, with crusty bread.

garlic, extravirgin olive oil, paprika, shrimp, salt, lemon, flatleaf parsley, crusty bread

Taken from www.foodandwine.com/recipes/shrimp-la-plancha-pimenton-garlic-oil (may not work)