This is the simplest of recipes, but full of vibrant Mediterranean flavors that honor spring. Olive oil, garlic and saffron are pounded together into a paste with a mortar and pestle. The paste is placed in a hot skillet and the shrimp are cooked quickly, literally in a flash, until pink. The shrimp are removed and the pan is deglazed with sweet Spanish sherry and fresh spring herbs-chives, dill and parsley. This Spanish-style dish can be served for lunch with rice, as an appetizer or tapas, or as a dinner dish with basmati rice and fresh spring greens.
Crusty bread is a good choice for mopping up the delicious pan juices.
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