Recipe by English_Rose
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.
- 1 lb large raw shrimp, peeled and butterflied
- 2 ounces parsley, chopped
- 1 teaspoon chili flakes, more if you like it hot
- 4 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 4 tablespoons dry sherry, fino is good