Spanish Gambas al Ajillo

🔥 Prep

• Peel and devein the 450 g large shrimp, leaving tails on if desired, then pat dry.
• Measure out 0.5 cup extra virgin olive oil into a small bowl.
• Thinly slice the 8 cloves of garlic.
• Roughly chop the 2 dry red chilies (remove seeds for less heat if preferred).
• Measure 2 tbsp dry sherry and 1 tbsp lemon juice into separate containers.
• Roughly chop 0.25 cup fresh flat‑leaf parsley.
• Combine 1 tsp salt and 0.5 tsp black pepper in a small dish for seasoning.
• Slice the 1 loaf baguette into 1‑cm thick pieces for serving.

🔥 Cook

• 1. Heat the 0.5 cup extra virgin olive oil in a large skillet over medium heat until shimmering.
• 2. Add the sliced garlic and chopped red chilies; sauté for 1 minute until fragrant but not browned.
• 3. Increase heat to medium‑high and add the shrimp in a single layer; season with the prepared salt and pepper mixture.
• 4. Cook the shrimp for 2 minutes on one side, then flip and cook another 2 minutes until they turn pink and opaque.
• 5. Pour in the 2 tbsp dry sherry and 1 tbsp lemon juice; let the liquid sizzle and reduce for 30 seconds.
• 6. Stir in the chopped parsley and cook for an additional 15 seconds to release its aroma.
• 7. Remove the skillet from heat; taste and adjust seasoning if needed.

🔥 Serve

• Transfer the gambas al ajillo to a shallow serving dish, drizzling any remaining pan juices over the top.
• Serve immediately with the sliced baguette for dipping and optional lemon wedges on the side.
• Enjoy as a tapa alongside a crisp white wine or a light beer.