Spanish Garlic Shrimp from David Nuno
3 tbs GOYA Minced Garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup GOYA extra-virgin olive oil
GOYA sea salt GOYA Sazonador
1 1/2 GOYA teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
-Season shrimp with kosher salt and Sazondaor. Mix to coat.
-Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes.
-Add shrimp and increase heat to high.
-Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
-Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
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