Prawns in Chile Garlic Sauce

1. 1

   Heat olive oil in a skillet or ovenproof earthenware container, over medium-low heat.

2. 2

   Add garlic slices and chile or crushed red pepper and cook, stirring until fragrant, 12 to 15 minutes.

3. 3

   Be careful not to let the garlic burn.

4. 4

   Remove from the heat and cool to room temperature.

5. 5

   Add the prawns to the olive oil mixture, cover, and refrigerate for 8 hours or overnight, turning the shrimp occasionally.

6. 6

   Heat a large skillet over medium-high heat.

7. 7

   Season the shrimp mixture with salt and add half of the shrimp and half of the marinade to the skillet.

8. 8

   Saute just until pink and tender, about 2 minutes.

9. 9

   Transfer the shrimp and cooking juices to a covered earthenware container or heatproof bowl.

10. 10

    Add half of the lemon juice and parsley, and cover.

11. 11

    Allow shrimp to stand covered for 1 to 2 minutes while cooking remaining batch of shrimp.

12. 12

    Repeat with remaining shrimp, marinade, lemon juice, and parsley.

13. 13

    Divide the shrimp evenly among warmed, Spanish-style earthenware containers or ramekins and garnish each dish with a pinch of paprika.

14. 14

    Serve immediately with crusty bread for dipping.

15. 15

    Serves: 6 (does not include crusty bread); Calories: 235; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 23 grams; Total carbohydrates: 3 grams; Sugar: 0.5 grams; Fiber: 0 grams; Cholesterol: 172 milligrams; Sodium: 490 milligrams

* Per serving · 4 servings · Values may vary.