Serve this with slices of crusty bread; you won't want to leave a bit of the spicy oil behind. If you prefer, make the dish less spicy by using half of the jalapeño. Serves 6.
1/3 cup extra virgin olive oil
2 large garlic cloves, roughly chopped
1-1/4 lbs large shrimp (21-25 size), peeled and deveined
1 jalapeño pepper, seeds and ribs removed, minced
Pinch of smoked paprika (pimenton), sweet or bittersweet
Pinch of sea salt, to taste
Heat the oil in a heavy frying pan or cassrole until quite hot, then add the garlic and sauté for 30 seconds. Add the shrimp, jalapeño and smoked paprika, and cook, stirring frequently, for 2-3 minutes, until the shrimp are no longer translucent, turn pink and begin to curl. Season to taste with salt, and serve hot, with bread to soak up the spicy oil.