Gambas al Ajillo (Garlic Shrimp)

Ingredients

• about 450 g Large shrimp
• 1/4 cup Olive oil
• 6 cloves Garlic cloves
• 1/4 tsp Red pepper flakes
• 2 tbsp Dry sherry
• 2 tbsp Chopped parsley
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the about 450 g of large shrimp by peeling off the shells and removing the dark vein down the back of each shrimp.
2. 2Place a 25.4 cm skillet over medium heat. Add the 1/4 cup of olive oil and heat until it shimmers, about 175°C.
3. 3Add the 6 cloves of minced garlic and the 1/4 teaspoon of red pepper flakes to the hot oil. Cook, stirring constantly, until the garlic is fragrant and just starting to turn golden, about 1 minute. Be careful not to burn the garlic.
4. 4Add the prepared shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5. 5Carefully pour in the 2 tablespoons of dry sherry. Let it bubble and simmer for 1 minute, allowing the alcohol to cook off slightly.
6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of chopped parsley, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
7. 7Serve the Gambas al Ajillo immediately, with gluten-free bread or rice for dipping into the flavorful garlic oil.

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