Mother Pepa's Garlic Shrimp

• 3/4 pound small or medium shrimp, shelled
• Sea salt
• 5 tablespoons extra virgin olive oil
• 3 tablespoons minced garlic
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons amontillado sherry
• Crusty bread for dipping

1. Sprinkle shrimp with salt and let sit for 10 minutes.
2. In a shallow casserole, preferably earthenware, heat oil with garlic and parsley until garlic begins to sizzle.
3. Add shrimp and cook over medium heat, stirring and turning shrimp until they are opaque.
4. Add sherry and salt to taste and cook another minute or two, until sherry evaporates and sauce thickens slightly.
5. Serve immediately, with toothpicks or small forks and bread for sopping up sauce.

shrimp, salt, extra virgin olive oil, garlic, flatleaf parsley, amontillado sherry, crusty bread

Taken from cooking.nytimes.com/recipes/9521 (may not work)