I burned the garlic so I preferred the dish without the bitter and burned garlic pieces (really?) The salsa-like mixture paired with shrimp was a welcome change. It’s a fussy dish for an appetizer but I’d recommend trying it just once!
1 ½ pounds large shrimp , peeled and deveined, heads removed
Table salt and ground black pepper
¼ cup extra-virgin olive oil 7 cloves garlic ; 6 cloves sliced thin lengthwise, 1 clove minced
1 red bell pepper , seeded and diced
¼ teaspoon red pepper flakes
¼ cup dry sherry
2t ablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter , softened
1 tablespoon fresh lemon juice
Lemon wedges for serving
1. Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.
2. Cook oil and sliced garlic in large skillet over medium heat, stirring often, until garlic is golden and crisp, 3 to 4 minutes. Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet and cook until bell pepper is soft, about 3 minutes. Increase heat to high, add shrimp, and cook until edges turn pink, about 1 minute. Flip shrimp, add sherry, and simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter.
3. Add minced garlic, parsley, butter, and lemon juice to skillet and simmer until thickened, about 1 minute. Adjust seasonings, pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges.