Total Time
Prep 10 mins
Cook 6 mins

An appetizer posted in the Sun-Sentinel newspaper which says originating in the coastal areas of Spain, this simple makes a wonderful appetizer and can be served chilled or hot. You can use shell on or peeled, deveined shrimp for this recipe.

Ingredients Nutrition


  1. Heat the oil in a nonstick skillet over medium heat.
  2. Add the garlic and cook until it begins to brown.
  3. Add the shrimp, paprika and crushed red pepper flakes.
  4. Saute 3-5 minutes, until shrimp are almost opaque and add the sherry and lemon juice.
  5. Continue to saute another minute until shrimp are cooked through.
  6. Season with salt and garnish with parsley and serve.

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