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4 cloves garlic
1 lb frozen large shrimp (21-25 count),
thawed, peeled & deveined
1 tsp hot smoked paprika
1/4 c of ET Cornicabra EVOO
2 tbsp ET Sherry vinegar
1 tbsp fresh Italian flat-leaf parsley, chopped
sea salt, to taste
2 tbsp Cocoa Powder
2 tsp Espresso & Chocolate Balsamic Vinegar
Slice garlic thinly. Season shrimp with sea salt and paprika. Mix to coat.
Heat garlic and ET Cornicabra EVOO 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 ET Sherry vinegar. Cook, stirring continuously, until sauce comes to a boil and shrimp is cooked through, about 1 minute more. Remove from heat.
Stir in parsley with a spoon and enjoy!
