Source: Rincon de Espana (adapted by Betsy and David Mullins)
2 lbs. shrimp, peeled and cleaned
6 T olive oil
3 T butter
8 cloves garlic, sliced (or more garlic to taste)
4 T lemon juice
4 T dry sherry
1 tsp paprika
salt, pepper, parsley
3 dried red chili peppers, cut in 3 pieces, seeds removed (optional)
Heat oil and butter in shallow casserole. Saute garlic and chili peppers 1-2 minutes. Add shrimp, saute over high heat about 3 minutes, until pink. Add lemon juice, sherry, paprika, salt and pepper. Sprinkle with parsley and serve immediately.
Excellent poured over pasta, or serve with rice.