• 3 tablespoon minced garlic
• 1 cup(s) olive oil
• 1 pound peeled, deveined shrimp (26 to 30 per lb.), rinsed
• 1 cup(s) dry sherry or dry white wine
• 2 tablespoon chopped parsley
• 1 teaspoons hot chili flakes

1. In a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil just until it begins to turn gold, 2 to 3 minutes. Add shrimp and stir until almost completely pink, about 2 minutes.
2. Add sherry, parsley, and hot chili flakes and stir often until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), about 1 minute. Add salt to taste. Pour into a serving dish or individual bowls.