1 1/2

pounds (720 g) peeled and deveined large shrimp

olive oil cooking spray

3	tablespoons (45 ml) olive oil

9	large cloves garlic, minced

1	teaspoon (5 ml ) crushed dried red chile peppers

1	teaspoon (5 ml) Spanish paprika

2	tablespoons (8 g) minced parsley

1. Preheat oven to 450°F (230°C), Gas Mark 8.
2. Rinse shrimps and pat dry with paper towels.
3. Lightly coat a large shallow ovenproof casserole with cooking spray. Arrange shrimps in the casserole in a single layer. Lightly coat with cooking spray and drizzle with olive oil. Sprinkle with garlic, chile peppers, and paprika.
4. Bake for 5 minutes, until shrimps are pink and cooked through.
5. Remove from oven and sprinkle with parsley. Serve warm with toothpicks for spearing the shrimps.