Mother Pepa's Garlic Shrimp

Preparation Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and stir until they are opaque. Add the sherry, salt to taste, and cook over medium heat for a minute or two until the sherry evaporates and the sauce thickens slightly. Serve immediately, in the casserole. La Cocina de Mamá by Penelope Casas © 2005 by Penelope Casas. Published by Broadway Books. All Rights Reserved. PENELOPE CASAS is a frequent contributor to the New York Times, Gourmet, Bon Appetit, Food & Wine, Fine Cooking, and Condé Nast Traveler. Casas is also a consultant and lecturer on Spain, a guest speaker at the Smithsonian and the National Geographic Society, and an adjunct professor at New York University. In recognition of her efforts on behalf of Spain, the Spanish government awarded her the National Prize of Gastronomy, the Medal of Touristic Merit, and named her Dame of the Order of Civil Merit. She and her husband have led gastronomic tours of Spain for more than twenty years. They live in New York City.