Gambas Al Ajillo

In a saut pan over medium-high heat, add olive oil.

When hot, add shrimp and seasonings, and saut until they are cooked halfway.Add garlic, tomatoes, bacon and saut a bit longer.

Add sherry and cook until reduced by half.

Add butter and stir in.Sprinkle with parsley and squeeze the lemon wedges over the shrimp.

Serve with crusty bread and a crisp white wine like a Verdejo from Rueda or a bubbly Cava from Penedes.