A twist on the classic Spanish Tapas dish, Garlic Shrimp, usually served in small casserole dishes in the south of Spain, with the bread on the side. In Karen Kaplan’s new book “Open Faced, Single-Slice Sandwiches from Around the World” this dish gets served with the shrimp on top of toasted bread and a triple dose of garlic! Delicious!
Combine shrimp, 2 tablespoons oil, minced garlic and salt in a large bowl. Let stand for 30 minutes at room temperature.
Heat remaining 6 tablespoons oil in a large, heavy skillet over medium-low heat. Add crushed garlic and cook until garlic begins to brown, stirring occasionally, about 5 minutes.
Remove and discard browned garlic, but leave garlic oil in the skillet.
Reduce heat to low. Add sliced garlic, bay leaf and red pepper flakes to the oil. Cook until garlic is tender but now browned, about 5 minutes. Increase heat to medium-low. Arrange shrimp in the skillet in a single layer. Cook first side for 1 minute. Turn shrimp and cook second side for 1 minute. Increase heat to high, add sherry to the skillet and cook until shrimp are cooked through, stirring or tossing shrimp in the skillet constantly, about 1 minute.
Meanwhile, grill, broil or toast bread. Arrange toasts on a platter or individual plates. Divide shrimp and sauce evenly among toasts. Sprinkle with parsley and serve immediately.