Saturday, January 10, 2015
- Kosher or sea salt
- Fresh cracked pepper
- Pimentón (smoked Paprika)
- Large, fresh shrimp
- A handful of garlic cloves
- La Gitana Manzanilla Sherry (Bodegas Hidalgo)
- Make a seasoning mix with the sea salt and smaller amounts of cracked pepper and Pimentón (use the shaking end of the dispenser). Stir thoroughly with a fork.
- Lightly smash the garlic cloves with the side of a chef’s knife and pull the skins off.
- Peel the shrimp by grasping the tail with one hand and pulling the shell off with the other. Use a knife to clean away the black strip on the back of the shrimp, rinse under water briefly.
- Heat some decent (Virgin, at least) olive oil in a pan; let it get hot (shimmering, but not smoking). Add the garlic cloves, turning them if necessary to avoid scorching.
- Season both sides of the shrimp with the seasoning mix and add to the pan. Sear them until one side starts to cook (opaque), then turn them.
- When the shrimp are golden brown, take them out of the pan and set them to the side.
- Add a splash of La Gitana to the pan with the garlic and stir. Add the spinach and a dash of salt and stir, until the spinach is wilted.
- Place the spinach and garlic on a large serving platter (or plate them individually); arrange the shrimp on top.