Garlic Shrimp, Catalan Style

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Serves: 6 as an appetizer
Serves: 3 as a main course 

Serve with Joseph Phelps Vineyards Sauvignon Blanc

¾ lbs.	Small or medium shrimp, shelled and de-veined
	Kosher or sea salt
5 Tbsp.	Extra virgin olive oil
3 Tbsp.	Minced garlic
¼ tsp.	Red pepper flakes
2 Tbsp.	Chopped Italian parsley
2 cups	Amontillado sherry

Sprinkle shrimp with salt and let sit for 10 minutes.  In a skillet (or flame proof shallow casserole – I used cast iron – it is nice to have something you can take right to the table), heat oil over medium/medium high flame.  When oil is hot, add garlic and pepper flakes, stirring for 20-30 seconds so garlic does not burn.  Add shrimp and stir until they have turned pink.  Add sherry, parsley, and salt to taste; continue cooking until the sherry evaporates and the sauce thickens lightly.  Take from stove immediately to table.  Have plenty of bread to dip into the sauce.