Gambas Al Ajillo (Shrimp with Garlic & Olive Oil)
Gloria, our resident Catalan, claims the whole reason to eat this is to sop up the resulting oil with the baguette!
- 1 1/4 lb large raw shrimp (heads and shells on is preferred; headed and shelled is fine but not as authentic or tasty)
- 4 cloves fresh garlic thinly sliced
- 1/2 dried red chili (you pick how spicy) diced into rounds
- 1/4–1/3 cup fruity Antara Siurana Extra Virgin Olive Oil, DO (in Spain, they would lean to the 1/3 cup)
- Sea salt
Over a medium flame, heat oil in large sauté pan.
Add garlic and dried chili and cook slightly about 45 seconds (do not burn the garlic).
Turn heat to high, add shrimp and shake the pan.
Add sea salt and continue to cook until the shrimp are pink and have curled up—about 2–3 minutes.
Serve with the sauté oil and sliced baguette.