MARK BITTMAN’S SIMPLEST SHRIMP DISH

Serves 4 tapas-style, or 2 main dish

Olive oil

3-4 cloves garlic, cut into slivers

1 ½ lbs shrimp, 20-30 per pound, peeled, rinsed, & dried

Salt, freshly ground black pepper

1 tsp ground cumin

1 ½ tsp hot paprika

Chopped fresh parsley leaves for garnish

Warm oil in a skillet on low heat. Use enough oil to cover bottom of pan; don’t skimp.

Cook garlic until golden, a few minutes.

Raise heat to med-high, add shrimp with salt and pepper, cumin, and paprika. Stir to blend and continue to cook, until shrimp are pink all over and mixture is bubbly (5-10 minutes).

Garnish, and serve immediately.