Gambas al Ajillo (Sautéed Shrimp with Garlic)

steps

1. Peel the shrimp, leaving the tail shell intact. Devein shrimp, then butterfly. 
2. In a large, deep skillet over medium-high heat, heat the oil. Once oil is hot, add garlic and cook, stirring, until golden brown, about 1½ minutes. Add shrimp, bay leaves, chiles, and 1 teaspoon of salt. 
3. Toss shrimp in oil until just starting to color, about 2 minutes. Add sherry wine and flip shrimp so that they cook on all sides. Once shrimp have turned opaque, immediately transfer them to a bowl, leaving the sauce behind. Use tongs to pull each shrimp as it finishes cooking. (This is to prevent overcooking. It should take only 2 minutes to cook them all.)
4. Raise the heat to high and boil sauce until it is reduced and the raw wine flavor of the sherry has diminished, about 1 minute. Return shrimp to skillet, add parsley, and toss quickly to thoroughly coat. Transfer shrimp with its sauce to a serving bowl and serve immediately with crusty toasted bread.