Spanish Shrimp and Potato Skillet

In a large oven-safe skillet, that has a cover, cook bacon over medium heat to desired crispness. Remove to paper towels to drain. Leave a thin layer of bacon drippings in the pan, pour off any excess.

Add potatoes to reserved bacon drippings, keeping over medium heat. Cover pan and cook for 12-15 minutes, or until browned and tender, stirring every 3-4 minutes.

Meanwhile, heat olive oil in another large skillet over medium high heat. Add bell pepper and sauté for 4 minutes. Add garlic and sauté for 2 additional minutes.

Meanwhile combine paprika, cumin, salt and pepper in a large zip-top plastic bag. Add shrimp and shake to coat evenly.

Add shrimp to pepper mixture and saute for 2 minutes. Add Sherry and broth, and cook until reduced by about half, and shrimp is cooked thru, about 3 minutes. Remove from heat and stir in butter until melted.

Stir shrimp mixture into potatoes. Stir in olives, almonds and half of the minced parsley. Sprinkle cheese atop and place skillet in the oven for 2-3 minutes to melt the cheese.

Remove from the oven and sprinkle with the remaining parsley. Serves 4.