Claudia Roden says these shrimp, from her book The Food of Spain are one of the most popular tapa served in bars all over the country. Small plates, appetizers and tapas are popular with diners who want to try lots of things and chefs who like to experiment.
Makes about 30 pieces
1. Heat oil in a large heavy skillet over medium high heat. Add shrimp and pepper flakes and turn shrimp over as soon as the first side turns pink - in a few seconds.
2. Add garlic and stir over medium heat until shrimp are pink all over and garlic has just begun to colour. Serve immediately sprinkled with parsley.