Gambas al Ajillo

Ingredients

• 1 pound large shrimp, peeled and deveined, tails on
• 1/2 cup olive oil
• 6 cloves garlic, thinly sliced
• 1 dried red chile pepper, sliced, or 1/2 teaspoon red pepper flakes
• 2 tablespoons dry sherry
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• 1 loaf crusty bread, for serving

Method

1. 1

   Pat the shrimp dry with paper towels and season with the kosher salt.

2. 2

   In a 9-inch skillet, heat the olive oil over medium-low heat and add the sliced garlic and dried chile.

3. 3

   Cook the garlic gently, stirring often, until it turns light golden and fragrant, about 3 minutes; do not let it brown.

   3:00 · Cook garlic
4. 4

   Raise the heat to medium-high, add the shrimp in a single layer, and cook until they turn pink and just curl, about 1 1/2 minutes per side.

   3:00 · Cook shrimp
5. 5

   Pour in the sherry and lemon juice, and simmer until the liquid reduces slightly and coats the shrimp, about 1 minute.

   1:00 · Simmer sauce
6. 6

   Remove from heat, stir in the chopped parsley, and adjust salt to taste.

7. 7

   Transfer to a warm serving dish and serve immediately with crusty bread for dipping.