Shrimp with Pimenton and Garlic


Shrimp with Pimenton and Garlic
2 lb peeled/de-veined large shrimp, tails removed
Kosher salt
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

Marinated Manchego
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


Shrimp with Pimenton and Garlic
Serves 12

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.

Marinated Manchego
Serves 4

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.