3/4 cup extra-virgin olive oil

6 garlic cloves, thinly sliced

1 teaspoon smoked Spanish paprika (pimenton; may substitute sweet paprika)

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper flakes

2 pounds extra-large (26-30 count) raw shrimp, peeled and deveined

1 tablespoon minced flat-leaf parsley, for garnish

Combine the oil, garlic, paprika, salt, black pepper and crushed red pepper flakes in the slow cooker, stirring until blended. Cover and cook on high for 30 minutes.

Stir in the shrimp to coat evenly; cover and cook on high for about 10 minutes. Stir to ensure the shrimp are cooking evenly, recover and cook 10 more minutes, until all of the shrimp are just opaque.

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