Gambas al Ajillo

Ingredients

• 250 grams large shrimp - peeled and deveined
• 4 cloves garlic - thinly sliced
• 4 tablespoons extra virgin olive oil - for sautéing
• 1 teaspoon dried chili flakes - adjust according to heat preference
• 2 tablespoons fresh parsley - chopped, for garnish
• 1 lemon juice - freshly squeezed, for flavor
• salt to taste salt - for seasoning

Step-by-step instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering. Be careful not to let it smoke.
2. Add the sliced garlic to the oil and sauté gently for about 1 minute, or until the garlic is fragrant and just starting to turn golden.
3. Add the shrimp and dried chili flakes to the pan. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and opaque.
4. Remove from heat, squeeze fresh lemon juice over the shrimp, and season with salt to taste. Toss in the chopped parsley for a fresh finish.
5. Serve immediately in the skillet or on a plate, drizzled with the olive oil from the pan.

Serving suggestion

Traditionally served hot as a tapa, best enjoyed with crusty bread to soak up the flavorful oil and a chilled glass of white wine or sangria.

Nutrition per serving (estimated)

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