Serves 818 oz raw jumbo shrimp in their shells
1 small fresh red chile <>
6 Tbsp Spanish Olive Oil
2 garlic cloves, finely chopped <>
Pinch of paprika
Crusty Bread to Serve
To prepare the shrimp, pull of their heads. With you fingers, peel off the their shells, leaving the tails intact. Using a sharp knife, make a shallow slit along the underside of each shrimp, then pull out the dark vein and discard. Rinse the shrimp under cold water and dry well on paper towels.
Cut the chile in half lengthwise, remove the seeds, and finely chop the flesh.
Heat the olive oil in a large, heavy-bottom skillet or ovenproof casserole until quite hot, then add the garlic and cook for 30 seconds. Add the shrimp, chile, paprika, and a pinch of salt and cook for 2-3 minutes, stirring all the time, until the shrimp turn pink and start to curl.
Serve the shrimp in the cooking dish, still sizzling. Accompany with toothpicks, to spear the shrimp, and chunks or slices of crusty bread to mop up the aromatic cooking oil.