Gambas al Ajillo (Garlic Shrimp)

• 1 pound shrimp
• 4–6 large cloves of garlic, finely minced
• 1 teaspoon sweet Spanish paprika
• 2–3 oz dry sherry (you may substitute cognac instead)
• ¼ cup virgin olive oil
• 3 teaspoon chopped fresh parsley
• 1 oz fresh lemon juice

Ingredients for 4 servings (625 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.

   Stovetop
2. 2

   Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).

3. 3

   Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.

4. 4

   Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.