***You can serve this shrimp with crusty bread for dipping in the richly flavored, leftover olive oil.***
7 medium garlic cloves, minced
1 lb. large (31-40) shrimp; peeled, deveined
8 tbsp. E.V.O.O.
1/2 tsp. table salt
1 tsp. paprika
1 tbsp. chopped fresh parsley leaves
1. Mince 3 garlic cloves with chef's knife or garlic press. Toss minced garlic with shrimp, 2 tbsp. olive oil, and salt in a medium bowl. Let shrimp marinate at room temperature for 30 minutes.
2. Thinly slice remaining 4 cloves of garlic. Heat the other 6 tbsp. olive oil in a medium skillet over low heat and add garlic. Cook, stirring occasionally until garlic is tender but not browned, 2-3 minutes. If garlic has not begun to sizzle after a few minutes, increase heat to medium-high; add shrimp with marinade to pan in a single layer. Sprinkle shrimp with paprika and parsley. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2-3 minutes. Using tongs, flip shrimp and continue to cook until shrimp are cooked through.
Source: Adapted from Cooks Illustrated, February 2008 issue - "Spanish-Style Garlic Shrimp"