1/3 c. olive oil
4 garlic cloves, sliced
1 tsp. red pepper flakes
1 lb. unshelled shrimp (26 to 32 shrimp per pound)
2 tsp. sweet paprika
1/4 c. medium dry sherry
1/4 c. minced fresh parsley leaves; fresh lemon juice 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 a pale golden. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 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 and salt and pepper to taste and transfer it to a serving bowl. The shrimp may be made up to 1 day in advance and kept covered tightly and chilled. Serve the shrimp at room temperature. Makes 26 to 32 shrimp.