Preparation:
Peel and devein shrimp and discard shells. Heat oil over high heat in a 12 inch to 14 inch sauté pan. Add garlic and cook until, light golden brown.
Add shrimp and, tossing quickly, sauté until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately.
Yield: 4 as tapas |
