This classic Spanish tapa is all about high-quality olive oil infused with plenty of garlic and a hint of chili. It’s fast, aromatic, and perfect for dipping crusty bread into the leftover oil.
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### Ingredients
* **1 lb (450g)** large shrimp (peeled and deveined, tails on or off)
* **1/2 cup** extra virgin olive oil (use a high-quality oil as it forms the sauce)
* **6–8 cloves** garlic, thinly sliced
* **1 tsp** dried chili flakes (or 1–2 dried guindilla peppers)
* **1 tsp** smoked paprika (pimentón)
* **2 tbsp** dry sherry or dry white wine (optional, for depth)
* **Fresh parsley**, finely chopped
* **Salt** to taste
* **Lemon wedges** (for serving)
### Instructions
**1. Prepare the Shrimp**
Pat the shrimp dry with paper towels. Season them lightly with salt and a pinch of smoked paprika. Let them sit for about 10 minutes at room temperature.
**2. Infuse the Oil**
In a wide skillet or traditional clay *cazuela*, add the olive oil and the sliced garlic. Turn the heat to medium-low. You want the garlic to soften and turn a very pale golden brown slowly, infusing the oil with its flavor without burning.
**3. Add Heat and Spice**
Once the garlic is fragrant and just beginning to color, add the chili flakes and the remaining smoked paprika. Stir for 30 seconds.
**4. Sear the Shrimp**
Increase the heat to medium-high and add the shrimp in a single layer. Cook for about 1–2 minutes per side until they turn pink and curl slightly. If using sherry or wine, pour it in now and let it bubble for 30 seconds.
**5. Finish and Serve**
Remove the pan from the heat immediately to prevent overcooking the shrimp (they should be succulent, not rubbery). Stir in the fresh parsley.
### Serving Suggestions
* **Bread:** Serve sizzling hot directly in the pan with a warm, crusty baguette to soak up the garlic oil.
* **Acid:** A quick squeeze of fresh lemon juice right before eating cuts through the richness of the oil beautifully.
> **Note:** The key to this dish is the garlic slices. By slicing them thinly rather than mincing, you get sweet, toasted chips that don’t burn as easily as minced garlic.
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