Tapas Night Shrimp

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   ["You can choose to brine or peel, devein and pat dry shrimp and sprinkle with salt. Briefly toast the saffron and peppers, set aside.", "Place olive oil and garlic in a 10-11 inch pan and heat over medium low to low heat and add the garlic . Cook until the garlic is fragrant but not browned 1- 3 minutes. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes stir in the saffrom threads and pequins.

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   Season with salt if necessary toss in parsley. Serve hot with sliced or toasted bread.

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   I used a cast iron paella pan, but a good heavy skillet or everyday pan should work just fine."]

* Per serving · 4 servings · Values may vary.

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