It's tough to find a restaurant or bar in Southern Spain without these on the menu. Pan-cooked with sherry and smoked paprika.
Rice (optional)
1/2 cup olive oil
8 cloves minced garlic
1 teaspoon salt
2 teaspoons smoked paprika
2 pounds raw, peeled shrimp (preferble wild-caught)
1/2 cup dry sherry
3 tablespoons butter
1/4 cup chopped fresh basil (or parsley)
If yuu'd like to have this with rice, now is the time to put the rice on to cool.
In a small bowl, mix together olive oil, garlic, salt and paprika. Pour it into a large skillet. Cook for just a minute, then add shrimp and toss in the oil mixture. Cook a few minutes over medium heat until shrimp is almost done. Pour in sherry and add butter. Cook until butter melts. Toss in basil.
You can eat it just as it, or serve it over rice. Serves 4.