Shrimp with Pimenton and Garlic
2 lb peeled/de-veined large shrimp, tails removed
4 tablespoons extra-virgin olive oil
2 tablespoons clove garlic, minced
1/2 teaspoon sweet pimento (or smoked paprika)
1/4 teaspoon crushed red pepper flakes
4 tablespoons sherry
1/2 teaspoon finely-grated lemon zest
2 tablespoons chives, sliced thinly
Fresh lemon juice
1/4 cup extra-virgin olive oil
3 green onions, chopped
1 shallot, minced
2 cloves garlic, minced
1 teaspoon cumin seeds
1/4 teaspoon crushed red pepper
Salt and ground black pepper
1/2 lb Manchego cheese, cut into 1/2-inch squares
DirectionsShrimp with Pimenton and Garlic
Season shrimp with salt. Let sit for about 10 minutes or refrigerate for up to 1 hour.
Heat oil in a large skillet on high. Pat shrimp dry and add to skillet. Season with salt and sear about 1 minute. Add garlic, pimento and red pepper flakes. Sauté 1 more minute, stirring often, until shrimp are pink and opaque. Add sherry and deglaze the pan.
Remove from heat and add lemon zest and chives. Top with lemon juice and serve.
Combine all ingredients (except cheese) until well blended. Add cheese and toss to coat.
Cover and refrigerate overnight.
Let stand at room temperature 1 hour before serving.