Heat olive oil in a skillet or ovenproof earthenware
container, over medium-low heat. Add garlic slices and chile or crushed red pepper and cook, stirring until fragrant, 12 to 15 minutes. Be careful not to let the garlic burn. Remove from the heat and cool to room temperature. Add the prawns
to the olive oil
mixture, cover, and refrigerate for 8 hours or overnight, turning the shrimp occasionally.
Heat a large skillet over medium-high heat. Season the shrimp mixture with salt and add half of the shrimp and half of the marinade to the skillet. Saute just until pink and tender, about 2 minutes. Transfer the shrimp and cooking juices to a covered earthenware container or heatproof bowl. Add half of the lemon juice
and parsley, and cover. Allow shrimp to stand covered for 1 to 2 minutes while cooking remaining batch of shrimp. Repeat with remaining shrimp
, lemon juice, and parsley.
Divide the shrimp evenly among warmed, Spanish-style earthenware containers or ramekins and garnish
each dish with a pinch of paprika. Serve immediately with crusty bread for dipping.
Serves: 6 (does not include crusty bread); Calories: 235; Total Fat: 14 grams; Saturated Fat
: 2 grams; Protein: 23 grams; Total carbohydrates: 3 grams; Sugar
: 0.5 grams; Fiber: 0 grams; Cholesterol: 172 milligrams; Sodium: 490 milligrams