• 1 ½ pounds jumbo shrimp, peeled, deveined, tailed removed and patted dry
• 1 teaspoon sweet paprika
• Kosher salt and ground black pepper
• 7 tablespoons extra-virgin olive oil, divided
• 6 medium garlic cloves, minced
• 1 large Fresno chili, stemmed and sliced into thin rounds
• ½ cup dry sherry
• 2 tablespoons lemon juice, plus lemon wedges to serve
• ¼ cup chopped fresh cilantro
• ½ teaspoon white sugar
• Crusty bread, toasted, to serve

Step 1
In a medium bowl, toss the shrimp with paprika, ¾ teaspoon salt and ¼ teaspoon pepper. Let stand at room temperature for 10 minutes.

Step 2
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until barely smoking. Add half of the shrimp in an even layer and cook, without stirring, until golden brown on the bottom, 1 to 2 minutes. Stir and cook until opaque on both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp.

Step 3
Wipe out the skillet and return to medium heat. Add 4 tablespoons of the remaining oil, the garlic and Fresno chili. Cook, stirring, until the garlic is golden brown, 2 to 3 minutes. Pour in the sherry and cook, stirring occasionally, until slightly thickened, about 3 minutes.

Step 4
Off heat, stir in the lemon juice, cilantro, sugar and remaining 1 tablespoon oil. Return the shrimp and any accumulated juices to the pan and stir to combine. Transfer to a serving platter and serve with toasted bread and lemon wedges.