Garlic Shrimp

• 1 ½ pounds large shrimp , peeled and deveined, heads removed
• Table salt and ground black pepper
• ¼ cup LunaOlivo Chili garlic or Tuscan olive oil
•  7 cloves garlic ; 6 cloves sliced thin lengthwise, 1 clove minced
• 1 red bell pepper , seeded and diced
• ¼ teaspoon red pepper flakes
• ¼ cup dry sherry
• 2t ablespoons chopped fresh parsley leaves
• 2 tablespoons unsalted butter , softened
• 1 tablespoon fresh lemon juice
• Lemon wedges for serving

1. Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.

2. Cook oil and sliced garlic in large skillet over medium heat, stirring often, until garlic is golden and crisp, 3 to 4 minutes. Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet and cook until bell pepper is soft, about 3 minutes. Increase heat to high, add shrimp, and cook until edges turn pink, about 1 minute. Flip shrimp, add sherry, and simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter.

3. Add minced garlic, parsley, butter, and lemon juice to skillet and simmer until thickened, about 1 minute. Adjust seasonings, pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges