1 tablespoon course sea salt
1 cup water
3/4 pound medium shrimp (about 20)
1/2 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon minced garlic
1/4 crushed red pepper
1 teaspoon dry sherry vinegar or
white wine vinegar
1/4 finely chopped flat-leaf parsley
Stir salt into water in bowl until dissolved.
Add shrimp and let soak for 5 minutes.
Drain and pat dry.
Heat oil over moderately high heat in heavy
skillet until hot but not smoking, about
Add shrimp in 1 layer and sprinkle with garlic
and red pepper.
Cook shrimp turning once, until opaque,
about one minute per side. Do not overcook.
Stir in vinegar and parsley.
Serve at once.
Makes 4 servings.