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Spanish Baked Shrimp

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“Sizzling spanish seafood, perfect for a summer's evening or a tapas party. To butterfly the shrimp simply slit them lengthways but don't go all the way through and remove the vein.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g large raw shrimp, peeled and butterflied
  • 56.69 g parsley, chopped
  • 4.92 ml chili flakes, more if you like it hot
  • 59.16 ml olive oil
  • 4 garlic cloves, thinly sliced
  • 59.16 ml dry sherry, fino is good

Directions

  1. Heat the oven to 425°F
  2. Divide the shrimp, garlic, chili, sherry and olive oil between 4 small ovenproof dishes.
  3. Cook for 6-8 minutes until pink and sizzling.
  4. Sprinkle with the parsley and serve with crusty bread.

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