Spanish-Style Garlic Shrimp

Summary
Prep time	15 min
Cook time	~5 minutes
Source	The Best Skillet Recipes from Cook's Illustrated (pg 45)
Yield / serves	3-4 servings
Rating	Very good

Ingredients

• 14 medium garlic cloves, peeled
• 1 lb large shrimp (31-40/pound), peeled, deveined, and tailed removed
• 1/2 c olive oil, divided
• 1/2 t salt
• 1 bay leaf
• 1/4 - 1/2 t sweet paprika or smoked paprika
• 1 T minced fresh parsley leaves
• 1 1/2 t sherry vinegar

Preparation

Mince 2 of the garlic cloves. Toss the minced garlic, shrimp, 2 tablespoons of the olive oil, and salt together in a medium bowl. Let the shrimp marinate at room temperature for 30 minutes.

Meanwhile, smash 4 more garlic cloves. Heat the smashed garlic with the remaining 6 tablespoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4-7 minutes. Remove the skillet from the heat and let the oil cool to room temperature. Remove and discard the smashed garlic.

Thinly slice the remaining 8 garlic cloves. Return the skillet to low heat, add the sliced garlic bay leaf, and paprika and cook, stirring occasionally, until the garlic is tender but not browned, 4-7 minutes. If the garlic has not begun to sizzle after 3 minutes, increase the heat to medium-low.

Increase the heat to medium-low, then carefully add the shrimp with the marinade to the oil in a single layer. Cook the shrimp until the oil starts to gently bubble, about 2 minutes. Flip the shrimp over and continue to cook until pink, slightly curled, and almost cooked through, about 2 minutes longer. Increase the heat to high, stir in the parsley and vinegar, and cook, stirring constantly, until the shrimp are cooked through and oil is bubbling vigorously, 15-20 seconds. Serve with a crusty bread or baguette.