Makes 4 servings

Serve these succulent shrimp piping hot as a light entrée or at room temperature as part of an array of tapas, with lots of crusty bread for dipping in the delicious juices. For traditional flavoring, in place of the paprika use Spanish pimenton.

2 tablespoons olive oil
½ cup coarsely chopped onion
6 cloves garlic, thinly sliced
¾ pound shrimp (prawns), peeled and deveined
½ teaspoon paprika or Spanish pimenton (see Tip)
¼ teaspoon ground cumin
1/3 cup dry sherry
1 tablespoon fresh lemon juice
¼ teaspoon red pepper flakes
Salt to taste
Finely chopped fresh flat-leaf parsley for garnish

Heat the oil in a large sauté pan over medium heat. Add the onion and garlic; cook, stirring constantly, for 15 seconds.

Add the shrimp, paprika, and cumin; cook, stirring constantly, until the shrimp curl and turn pink, about 3 minutes. Stir in the sherry and lemon juice; continue to cook, stirring occasionally, for 1 minute. Add salt to taste.

Transfer the shrimp and all juices to a serving dish and garnish with parsley.