1/2 c. olive oil
4 med. size cloves garlic, thinly sliced
1 med. red pepper, cut 1/8" strips
3 tbsp. lemon juice
1 1/4 lb. med. shrimp, peeled
3 tbsp. dry sherry
1/4 tsp. crushed red pepper flakes
Salt (to taste)
3 tbsp. finely chopped parsley for garnish

Heat oil in large skillet over medium-high heat. Add garlic, diced red pepper and shrimp. Cook for about 2 minutes, stirring constantly, just until shrimp turns pink. Increase heat to high. Add lemon juice, sherry, hot red pepper and salt to taste; bring to boil. Serve with rice, crispy bread and salad.