Here's how to make Gambas al Ajillo Shrimp with Garlic:
1 pound small shrimp (31/40 count), peeled and deveined
1 tablespoons chili powder
1 tablespoons paprika
½ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons olive oil
2 tablespoons garlic, minced
½ cup tomato, diced
3 slices, bacon, broken into bits
1 cup dry sherry
3 TB butter
toasted slices of rustic bread
In a sauté pan over medium-high heat, add olive oil. When hot, add shrimp and seasonings, and sauté until they are cooked halfway.
Add garlic, tomatoes, bacon and sauté a bit longer. Add sherry and cook until reduced by half. Add butter and stir in.
Sprinkle with parsley and squeeze the lemon wedges over the shrimp. Serve with crusty bread.