Spanish Shrimp in Olive Oil (Gambas al Ajillo)
This recipe is originally from Food & Wine.
  1. In a large bowl, toss the shrimp with 1 teaspoon of salt. Let stand for 10 minutes.
  2. Meanwhile, in a cast iron skillet, combine garlic and olive oil, cooking over moderately LOW heat, stirring occasionally, until garlic is very fragrant and just starts to turn brown (8-10 minutes). Add chile and cook, stirring until fragrant (15-30 seconds).
  3. Add shrimp to the skillet, stirring and turning the shrimp occasionally, until barely pink (5 minutes). Stir in parsley, sherry, lemon zest and a generous pinch of salt. Remove from heat. Let stand until shrimp is cooked through (3-5 minutes). Serve in the skillet with crusty bread.
Recipe Notes