This is a classic take on garlicky, smoky, spicy Spanish shrimp.
Ingredients
- 1 pound shrimp, peeled and deveined
- 10 garlic cloves, minced
- 1/2 cup Picual Spanish Extra Virgin Olive Oil
- 1 teaspoon Aleppo Pepper
- 1 teaspoon Spanish Smoked Paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon, juiced
- 2 tablespoons parsley, chopped
- crusty bread for serving
Instructions
- Season the shrimp with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the garlic, aleppo and paprika and cook for 1 minute.
- Add the shrimp and cook for about 2 minutes per side until just cooked through. Stir in the lemon juice and top with parsley. Serve with crusty bread to sop up the delicious broth.
Takes 10 minutes
Serves 2-4
