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1/3 c. olive oil
4 garlic cloves, sliced
1 tsp. red pepper flakes
1 lb. unshelled shrimp (26 to
32 shrimp per lb.)
2 tsp. sweet paprika
1/4 c. medium-dry sherry
1/4 c. minced fresh parsley
fresh lemon juice to taste
salt and pepper to taste

In a large heavy skillet heat the oil over moderately
high heat until it is hot; add the garlic and cook it stirring
until it is pale golden. Add the red pepper flakes and the
shrimp and cook the mixture, stirring for one minute or until
the shrimp are pink and just firm to the touch. Sprinkle the
shrimp with the paprika and cook the mixture, stirring for 30
seconds. Add the sherry, boil the mixture for 30 seconds and
sprinkle it with the parsley. Season the mixture with the
lemon juice, salt and pepper to taste and transfer it to a
serving bowl.
Note: The shrimp may be made up to one day in advance
and kept covered tightly and chilled. Serve the shrimp at room

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