Step 1

Pat dry the shrimp and season with kosher salt.

Step 2

Slice the garlic thinly. Chop the parsley.

Step 3

Add sliced garlic and extra virgin olive oil in a skillet and cook on low to medium heat, stirring occasionally till they start caramelizing at the edges, about 5-7 minutes.

Step 4

Bring the heat to medium high and add in shrimp. Sauté till pink, about 3-4 minutes. Season with red chili flakes and kosher salt (Remember you had marinated shrimp in salt in the beginning, though you may want some more salt for the sauce). Give it a toss for a minute.

Step 5

Stir in dry sherry and chopped parsley and lemon zest. Cook for a couple of minutes. Taste and adjust for seasoning.

Step 6

Serve immediately bubbling hot along with some lemon wedges and crusty bread.