Ingredients

• .50 lb. 8/10 Head-On “Bikini” Shrimp
• 1.50 oz. Garlic Peeled Fresh
• 2.00 oz. Onion Red Jumbo
• 3.00 tsp. Spice Paprika Spanish Fancy
• .50 g. Pepper Chile Red Flake Aleppo
• 1.5 fl. oz. Extra Virgin Oil Olive
• 2 fl. oz. Wine Sherry Red Cooking
• .25 oz. Parsley Cleaned & Washed
• .10 g. Lemon Fresh
• 1 tsp. Salt & Pepper

Directions

1. Heat a large skillet over medium heat. Add paprika and lightly toast, stirring frequently. Remove from pan and set aside.
2. Add half the EVOO and onion and saute until onion is golden brown. Add garlic and cook until golden brown. Add aleppo chili and toasted paprika and cook for another minute.
3. Add remaining EVOO and shrimp and cook 3-4 minutes on one side, or until golden brown. Flip shrimp, add sherry and lemon zest and cook until shrimp is fully cooked.
4. Taste and adjust seasoning with salt. Plate in desired dish and garnish with parsley and a dash of EVOO.