SERVES 4
16 uncooked jumbo shrimp
1 lemon
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dry Sherry
¼ teaspoon chili flakes
¼ teaspoon paprika
2 tablespoons unsalted butter
2 tablespoons finely chopped chives
¼ teaspoon salt
¼ teaspoon black pepper
Clean shrimp, removing the shells.
Finely grate zest of lemon and set aside. Cut lemon into 4 to 6 wedges and set aside. Add oil to a large frying pan and place over medium heat. Add shallots and garlic. Sauté for 5 minutes then stir in the shrimp and continue cooking until the shrimp just begin to turn pink. Add the Sherry, chili flakes, paprika, butter and lemon zest. Cook for one minute until shrimp are cooked through.
Remove from the heat and stir in the chives, salt and pepper. Place the shrimp and sauce on small serving plates with a wedge of lemon. Serve with crusty bread.