From inthekitchenwithkath.com
(Adapted, barely, from Mark Bittman’s recipe on his website and in How to Cook Everything)
Serves 4
1/3 cup extra virgin olive oil
4 cloves garlic, peeled
1½ pounds shrimp
1 teaspoon ground cumin
1½ teaspoons hot smoked paprika (Look for the word “picante” on the label.)
Salt and freshly ground black pepper
Chopped fresh parsley leaves, for garnish (optional)
1. If the shrimp aren’t already peeled and deveined, do that first and set aside.
2. Slice the garlic into thin slivers. Measure out the cumin and paprika. (You can put them both in the same dish.) Prep the parsley, if using.
3. Heat a large skillet over low heat. When hot, add the olive oil and let it heat up.
4. Add the garlic to the pan and cook, stirring often, until it is starting to brown.
5. Raise the heat to medium-high. Add the shrimp, the cumin and paprika, and a bit of salt and pepper.
6. Stir to distribute the spices.
7. Cook, stirring often, until the shrimp are done. It will take 5 -10 minutes.
8. Serve, garnished with parsley, if desired.