Ingredients
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3 tablespoons olive oil (a full-flavored Spanish olive oil is best)
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1 large bay leaf
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4 -6 garlic cloves, minced
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1/2 teaspoon red pepper flakes
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1 tablespoon small caper
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1 tablespoon brandy
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1 lb large shrimp, peeled and deveined (dry well on paper towels)
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1/2 teaspoon smoked paprika
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1/2 teaspoon sweet paprika
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2 tablespoons parsley, minced
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sea salt, if needed
Instructions
- In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened.
- Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly.
- Cook the shrimp until opaque and just firm.
- Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping.