Make sure you have plenty of bread near this dish ... it's great for sopping up the delicious juices!
1/4 cup olive oil
4 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 lb. medium shrimp, peeled and deveined
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 teaspoon paprika
Chopped fresh flat-leaf (Italian) parsley for garnish
In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute.
Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes.
Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.
Salty ham gets added to flavored toast and the fun begins.
24 slices French bread
1 clove garlic
1 mellow tomato
Pinch salt
Olive oil for brushing
24 slices smoked ham
Toast the slices of bread (pan-fried slices are best). When they are still hot, rub them with the clove of garlic until they get some of the taste. Then rub them with half of the tomato. Sprinkle each slice with a bit of salt, brush on some olive oil and finally add the slice of ham on top of each piece of toast.
Spicy almonds are always a treat and fun to pop in your mouth.
2 cups whole blanched almonds
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 teaspoon cumin
2 tablespoons melted butter
2 tablespoons olive oil
1 tablespoon coarse salt
Preheat the oven to 300F.
Toss the almonds with the other ingredients and place in a single layer on a baking sheet.
Roast the almonds in the preheated oven until golden brown, about 15 to 20 minutes. Allow to cool before serving.
