2 pounds large shrimp (about 28) — shelled, leaving the tail and
the first joint of the shell intact, and deveined
1 1/2 teaspoons salt
8 garlic cloves — sliced thin lengthwise
1/2 cup olive oil
1/4 pounds thick-sliced cooked ham — chopped
1/4 teaspoons dried hot red pepper flakes
1 red bell pepper — chopped
1/3 cup sherry (recommended: Oloroso)
Minced fresh parsley leaves — for garnish if desired
sliceof crusty bread as an accompaniment

Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides
with the salt and let them stand between layers of paper towel for 10
minutes. (*Note: Omit the last step if you have brined your shrimp.)
In a large heavy skillet cook the garlic in the oil over moderate
heat, stirring, until it is golden and transfer it with a slotted
spoon to a small bowl. Add the ham and the red pepper flakes to the
skillet and cook the mixture, stirring, for 3 to 5 minutes, or until
the ham deepens in color. Add the bell pepper and cook the mixture,
stirring, until the bell pepper is softened. Add the shrimp and saute
the mixture over moderately high heat, turning the shrimp, for 3
minutes. Add the sherry and the garlic and simmer the mixture,
stirring and turning the shrimp occasionally, until the shrimp are
just cooked through. Transfer the shrimp mixture to a heated serving
dish, sprinkle it with the parsley, and serve it with the bread.