-
1
Heat olive oil in a skillet or ovenproof earthenware container, over medium-low heat.
-
2
Add garlic slices and chile or crushed red pepper and cook, stirring until fragrant, 12 to 15 minutes.
-
3
Be careful not to let the garlic burn.
-
4
Remove from the heat and cool to room temperature.
-
5
Add the prawns to the olive oil mixture, cover, and refrigerate for 8 hours or overnight, turning the shrimp occasionally.
-
6
Heat a large skillet over medium-high heat.
-
7
Season the shrimp mixture with salt and add half of the shrimp and half of the marinade to the skillet.
-
8
Saute just until pink and tender, about 2 minutes.
-
9
Transfer the shrimp and cooking juices to a covered earthenware container or heatproof bowl.
-
10
Add half of the lemon juice and parsley, and cover.
-
11
Allow shrimp to stand covered for 1 to 2 minutes while cooking remaining batch of shrimp.
-
12
Repeat with remaining shrimp, marinade, lemon juice, and parsley.
-
13
Divide the shrimp evenly among warmed, Spanish-style earthenware containers or ramekins and garnish each dish with a pinch of paprika.
-
14
Serve immediately with crusty bread for dipping.
-
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
