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.
- 453.59 g large raw shrimp, peeled and butterflied
- 56.69 g parsley, chopped
- 4.92 ml chili flakes, more if you like it hot
- 59.16 ml olive oil
- 4 garlic cloves, thinly sliced
- 59.16 ml dry sherry, fino is good