From Tapas and Wine by Kyle Gruening and Dennis Kohl
We made these for our Tapas Christmas. Twas delicious.
12 raw jumbo shrimp
3 T. Spanish olive oil (regular olive oil works fine)
2 garlic cloves, finely chopped
Splash of fine sherry
Salt and pepper
4 T. chopped fresh flat leaf parsley (we mostly used this as an optional garnish)
Grate the rind and squeeze the juice from two of the limes. Cut the remaining 2 limes into wedges and set aside for later.
Peel, clean, and devein the shrimp, leaving the tails intact. Rinse the shrimp under cold water and dry well on paper towel.
Heat the olive oil in a large, heavy-bottom skillet, then add the garlic and cook for 30 seconds. Add the shrimp and cook for 5 minutes, stirring from time to time, or until they turn pink and start to curl. Mix in the lime rind, juice and splash of sherry to moisten, then stir well together.
Transfer the cooked shrimp to a serving dish, season to taste with salt and pepper, adn sprinkle with the parsley. Serve piping hot, accompanied by the reserved lime wedges for squeezing over the shrimp.