Sautéed shrimp with smoked Spanish paprika & garlic oil
In a small saucepan cook the garlic in the 1/2 cup of olive oil over very low heat for 30 minutes. Add the paprika and simmer for 30 minutes longer. Discard the garlic. Allow oil to cool slightly and pour into a heatproof jar.
In a large nonstick skillet heat the 1 tablespoon of olive oil. Season the shrimp with salt and pepper and add them to skillet along with the green onions and cook over moderate heat until opaque.
Remove the skillet from the heat and toss the shrimp with the lemon juice and parsley. Transfer to a shallow bowl and drizzle with some of the garlic-paprika oil.
Serve the remaining oil alongside with crusty bread.
*Adapted from an original recipe from Food & Wine Magazine.
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