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Recipe from: Jennifer
Sizzling hot, garlic and hot red pepper laced, Spanish tapas-style shrimp is one of my favorite dishes to share with friends.
This is a pleasantly simple and satisfying recipe that I think you'll love. It only takes a bit of chopping and measuring, then throw everything in a couple of little dishes and bake.
A mere twenty minutes and you've got a wonderful, aromatic and zesty dish to enjoy!
10 to 12 ounces jumbo shrimp, peeled and butterflied
2 cloves garlic, thinly sliced
a large pinch of chili flakes
2 tablespoons dry sherry
2 tablespoons olive oil
small handful of chopped parsley
lemon wedges for serving, optional
Heat the oven to 400°F.
Divide the shrimp, garlic, chili flakes, sherry and olive oil between 2 small oven proof dishes. Bake for 6to 8 minutes until shrimp is pink and sizzling. Sprinkle with the parsley and serve with crusty bread and lemons.