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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sizzling spanish seafood, perfect for a summer's evening or a tapas party. To butterfly the shrimp simply slit them lengthways but don't go all the way through and remove the vein. Ingredients:
1 lb large raw shrimp, peeled and butterflied |
2 ounces parsley, chopped |
1 teaspoon chili flakes, more if you like it hot |
4 tablespoons olive oil |
4 garlic cloves, thinly sliced |
4 tablespoons dry sherry, fino is good |
Directions:
1. Heat the oven to 425°F
2. Divide the shrimp, garlic, chili, sherry and olive oil between 4 small ovenproof dishes.
3. Cook for 6-8 minutes until pink and sizzling.
4. Sprinkle with the parsley and serve with crusty bread.
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