1/3 cup extra virgin olive oil
3 big garlic cloves, cut into thin slivers (3 to 4)
1 teaspoon ground cumin, or to taste
1 teaspoon paprika, or to taste
2 pounds shrimp in the 15-to-20 per-pound range
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley

Combine the oil and garlic in a 10- or 12-inch skillet. Turn heat to medium and
cook until the garlic begins to sizzle, then add cumin and paprika. Stir, raise
heat to medium-high, and add shrimp, along with some salt and pepper. Cook,
stirring occasionally, until shrimp are all pink, no longer; you do not want to
evaporate their liquid. Turn off heat, add parsley, and serve.