2 lbs. medium shrimp, shelled & deveined, with tail left on
8 large cloves garlic, finely minced
2 tsp. Spanish Paprika
1 tsp. red pepper flakes (optional, if you like it spicy)
1/4 cup cognac or brandy
1/2 cup olive oil (preferably Spanish)
1 tsp. chopped fresh flat-leaf parsley
Juice of 1 lemon
1. Heat olive oil over medium heat & add minced garlic and red pepper flakes. Cook briefly until garlic is fragrant but not browned.
2. Add shrimp, increase heat to high, and cook for a couple minutes. Add remaining ingredients (except for parsley) and saute until shrimp is just cooked through. Remove from heat & add a pinch of black pepper (additional salt is not required, but if you're a saltaholic...then season according to your own taste). Garnish with chopped parsley.
3. Best served warm, but is also fine at room temperature.