Sizzling Garlic Shrimp
8/2006

Serve this dish with crusty bread and a salad.

Serves 4
1 1/2 	pounds large shrimp , peeled and deveined
	Table salt and ground black pepper 
1/4 	cup extra-virgin olive oil 
7 	cloves garlic ; 6 cloves sliced thin lengthwise, 1 clove minced
1 	red bell pepper , seeded and diced
1/4 	teaspoon red pepper flakes 
1/4 	cup dry sherry 
2 	tablespoons chopped fresh parsley leaves  
2 	tablespoons unsalted butter , softened
1 	tablespoon fresh lemon juice 
	Lemon wedges for serving


1. Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.

2. Cook oil and sliced garlic in large skillet over medium heat, stirring often, until garlic is golden and crisp, 3 to 4 minutes. Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet and cook until bell pepper is soft, about 3 minutes. Increase heat to high, add shrimp, and cook until edges turn pink, about 1 minute. Flip shrimp, add sherry, and simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter.

3. Add minced garlic, parsley, butter, and lemon juice to skillet and simmer until thickened, about 1 minute. Adjust seasonings, pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges.