Sizzling Prawns

Tonight I was looking for a quick and easy main dish. I picked up a recipe book I've never used before: Cooking In Spain. We've had this recipe book since we got married, since Mike is sentimental toward anything Spanish (on account of his two year mission to Barcelona). On a whim, I looked through it and found this fantastic recipe, "Gambas Al Pil Pil".

It's so easy, it wasn't even laid out in the traditional recipe format - just a short paragraph describing it: This dish is supposed to arrive at the table "pil-pileando", a word that sounds like spluttering oil. It is traditionally made in individual ramekins and topped with a plate of chunks of bread for sopping the savoury juices. One daren't remove the plate nor taste the first morsel until the oil stops sizzling, for fear of singeing the tongue.

Per serving:
3 tablespoons olive oil
1 chopped clove of garlic
1 teaspoon crushed chili pepper
pinch of smoked paprika
10 peeled shrimp
Heat oil, garlic, pepper, and paprika in a pan until quite hot, then add shrimp. Cook only until they just turn pink and curl slightly. Serve immediately!