GARLIC SHRIMP

1/4 CUP OLIVE OIL
4 LARGE GARLIC CLOVES, MINCED
1 TEASPOON RED PEPPER FLAKES


1 POUND LARGE SHRIMP, PEELED AND DEVEINED
2 TABLESPOONS FRESH LEMON JUICE
2 TABLESPOONS DRY SHERRY
1 TEASPOON PAPRIKA 


SALT & PEPPER TO TASTE
FRESH ITALIAN PARSLEY, CHOPPED


IN A LARGE SKILLET ON MEDIUM HEAT, SAUTE GARLIC AND RED PEPPER FLAKES IN OIL FOR 1 MINUTE.  


RAISE HEAT TO HIGH AND ADD SHRIMP, LEMON JUICE, SHERRY AND PAPRIKA.  STIR AND SAUTE UNTIL SHRIMP TURNS PINK ABOUT 3 MINUTES.


SEASON WITH SALT & PEPPER AND SPRINKLE WITH PARSLEY.


SERVE HOT.


MAKES 4 SERVINGS.