Instructions: Peel and devein shrimp and discard shells. Heat oil over high heat in a 12-inch to 14-inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately.

This recipe yields 4 servings as tapas.

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