GAMBAS AL AJILLO

I just love this garlicky, olive oil-cloaked shrimp dish from Spain.

Time: 15 min | Difficulty: 1/5 | Servings: 4

1. Prep Your Shrimp

Peel and devein your shrimp. Pat dry and season with salt.

2. Slice & Chop

Slice 8 cloves as thinly as possible. Chop your parsley.

3. Heat the Oil

Heat olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook over medium heat until the garlic is browned, but not burnt. About 1 minute. 

3. Add Your Shrimp and Paprika

Cook briefly, about 3 minutes, until the shrimp has just turned pink. Remove from the heat.

4. Add Remaining Ingredients

Add wine, lemon zest, parsley, and stir. Let sit for 3-5 minutes to finish cooking

5. Serve

Transfer the shrimp and sauce to a serving bowl. I recommend serving with a great crusty bread.

THE SHOPPING CHECKLIST

1 lb large shrimp peeled and deveined 1 pinch of kosher salt ½ cup extra virgin olive oil 8 garlic cloves, thinly sliced 1 teaspoon paprika 2 tablespoons dry white wine 1 teaspoon finely grated lemon zest 1 pinch red pepper flakes ½ cup minced parsley Crusty bread, for serving