Step 2

Drop in the sliced garlic and let it sizzle for a few seconds only, until it turns pale gold and smells sweet.

Step 3

Add the shrimp and stir them through the garlicky oil for a couple of minutes, until they start turning pink at the edges.

Step 4

Pour the sherry in and let it bubble hard for a few minutes, until the shrimp have curled and are opaque all the way through.

Step 5

Scatter the chopped parsley over and take the pan straight to the table.