Shrimp with garlic and sherry: Start with a pot or frying pan and add olive oil covering the bottom with about an inch. Slice 3-4 peeled garlic into thin slices. Add them to the pot of olive oil and heat. Watch the garlic closely and wait till it is fragrant but not brown. Add 1 pound of peeled shrimp and let them cook together adjusting the temperature so that the garlic does not brown. Add salt to taste. When the shrimp are just pink, add ¼ cup sherry ( I use Amontillado) and boil together. If you want an extra garlic kick (and I always do) chop up or use a garlic press and add another couple cloves of garlic at the last minute. Serve this right away, bubbling hot with some good bread to sop of every drop of the wonderful sauce. Once you’ve tried this, you may not want to have shrimp cooked any other way.