Mike also makes all shrimp dishes 🙂 He has made this one before and loves it – it is spicy, and everyone enjoyed it. It is from Rachael Ray’s magazine:
1/2 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper
1 teaspoon sweet smoked paprika
1 pound large shrimp, peeled and deveined (tails left on)
2 tablespoons chopped flat-leaf parsley
1 loaf crusty bread, sliced
- In a large, heavy skillet, heat the olive oil over medium-high heat. Add the garlic, crushed red pepper and paprika and cook, stirring, for 30 seconds. Season the shrimp with salt, add to the skillet and cook until opaque, 1 to 2 minutes on each side. Remove from the heat and stir in the parsley.
- Transfer the shrimp mixture to a bowl and serve with the bread.