4 lbs deveined shrimp, peeled
1 tsp. extra-virgin olive oil
6 cloves garlic
½ c. extra-virgin olive oil
½ of a Spanish onion
1 c. fresh parsley
Handful of cilantro
1 tsp. salt
1/4 tsp. white or black pepper
2 tbsp. sherry vinegar
½ c. dry sherry

Combine all ingredients, except the shrimp, in a blender or food processor. Place shrimp in skillet with olive oil and saute for about 1 minute. Cover with sauce and saute for another two minutes or until completely pink.