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Yield:
4 appetizers or 2 entrées

INGREDIENTS:

• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1 pound shrimp (21-25 count) peeled and deveined
• ½ tsp crushed red pepper flakes
• Kosher salt to taste
• ¼ cup white wine or dry sherry
• ½ tsp smoked Spanish paprika
• 2 tbsp butter
• 1 tbsp chopped basil

PROCEDURE:

Heat the oil in a wide skillet over medium-high heat until it’s shimmering. Reduce the heat to low, add the garlic, and cook until light, golden brown. Use a slotted spoon to remove the garlic from the oil; drain on paper towels. Raise the heat to medium high, and add the shrimp and crushed red pepper, and cook for 2-3 minutes, until the shrimp turns pink. Lightly salt the shrimp, then carefully add the wine or sherry and the paprika; mix well. Return the garlic to the pan, swirl in the butter and cook 1 more minute, stirring. Add the basil, toss or stir to combine the ingredients, and taste to adjust seasonings. Serve immediately with good, crusty bread to sop up the sauce.