Small Garlic Shrimp Recipe

1/3 cup olive oil
4 garlic cloves, sliced
1 teaspoon red pepper flakes
1 pound unshelled shrimp (26 to 32 shrimp per pound)
2 teaspoons sweet paprika
1 tsp "The Best Barbeque Sauce You'll Ever Taste"

1/4 cup medium-dry sherry
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper

In a large heavy skillet set over moderately high heat, heat the oil until it is hot; add the garlic and cook, stirring, until it is pale golden. Add the red pepper flakes, barbecue sauce and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch. Sprinkle the shrimp with the paprika and cook the mixture, stirring, for 30 seconds. Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley. Season the mixture with salt and pepper, to taste, and transfer it to a serving bowl.

The shrimp may be made up to 1 day in advance and kept covered tightly and chilled. Serve the shrimp at room temperature.

Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: approx 32 shrimp