1/2 to 3/4 lb. shrimp, preferably very sm. and shelled
Coarse salt
8 tbsp. olive oil
3 lg. cloves garlic, peeled and very coarsely chopped
1 dried chili pepper, stems and seeds removed in 2 pieces
1/2 tsp. paprika (preferably Spanish style)
1 tbsp. minced parsley

Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature for 10 minutes. Heat the oil in 4 ramekins or 1 shallow 8-inch casserole preferably earthenware. Add the garlic and chili pepper and when garlic starts to get golden (be careful not to over cook), add the shrimp.

Cook over medium high heat, stirring for about 2 minutes or until the shrimp are just done. Sprinkle with paprika, parsley and salt. Serve immediately right in cooking dish, if possible. Provide lots of good bread for good dunking.