6 cloves garlic
1/4 c. Medium EVOO
1 lb. jumbo shrimp (with tails attached if possible)
1 tsp. smoked or sweet paprika
1 tsp. chili flakes (optional)
2 Tbsp. Barrel Aged Moscatel Wine Vinegar
Crush and peel the cloves of garlic. Reserve four cloves, keeping them whole and finely dice the remaining two.
In a large frying pan, add EVOO and bring up to medium heat. Add the shrimp and the four whole cloves of garlic. Sprinkle in the paprika and chili flakes, stir to combine.
Turn the shrimp over as soon as they turn pink (only takes 20-30 seconds). Sear the other side 20-30 seconds.
Add remaining garlic and saute the shrimp until the garlic is just starting to turn brown. Add the Moscatel Wine Vinegar and deglaze the pan, scraping any bits of garlic off the bottom. Continue to saute for 10 more seconds until the vinegar has reduced and glazed the garlic and the shrimp.
Serve, garnished with parsley if desired. Add more chili flakes to taste.