1/2 to 3/4 lb. shrimp, preferably very sm. shelled
Coarse salt
8 tbsp. olive oil
3 lg. cloves garlic, peeled & very coarsely chopped
1 dried red chili pepper, stem & seeds removed, in 2 pieces or crushed red
pepper
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 the garlic starts to turn golden (be careful not to overcook), add the shrimp. Cook over medium-high heat, stirring, for about 2 minutes or until the shrimp are just done. Sprinkle in the paprika, parsley, and salt. Serve immediately, right in the cooking dish if possible. Provide lots of good bread for dunking. Serves 4.