Spanish: Gambas Al Ajillo (Garlic Shrimp)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 lb shrimp, peeled and deveined (retain tail)
• 1 baguette, sliced diagonally
• ¼ cup olive oil, divided
• 6 cloves garlic, chopped
• Salt (to taste)
• 1 teaspoon red pepper flakes
• Splash of dry red wine
• 2 tablespoons fresh parsley, chopped
• sun dried tomatoes (for garnish)

Procedure:

1. Defrost shrimp under cold running water (about 10 minutes)
2. Slice baguette diagonally about ½ inch thick
3. Brush baguette slices with olive oil on one side, spread out in baking pan, broil for about 2 minutes until toasted
4. In a large saucepan, add 2 tablespoons of olive oil, add shrimp and cook for 1 minute, then flip and cook until curled
5. Remove shrimp and set aside
6. Add another 2 tablespoons of olive oil to same pan, add garlic and saute for about 1 minute

1. Add salt, pepper flakes, and a splash of white wine; stir and remove from heat; taste and adjust seasoning (if needed)

7. Return shrimp to pan, stir to coat shrimp in sauce
8. Top each toast slice with 1 or 2 shrimps, garnish with parsley and serve
9. Optional: top toast with 1 sun dried tomato before adding shrimp