Sizzling spanish seafood, perfect for a summer's evening or a tapas party. To butterfly the shrimp simply slit them lengthways but don't go all the way through and remove the vein.
- Heat the oven to 425°F
- Divide the shrimp, garlic, chili, sherry and olive oil between 4 small ovenproof dishes.
- Cook for 6-8 minutes until pink and sizzling.
- Sprinkle with the parsley and serve with crusty bread.