Spanish Garlic Shrimp (Gambas al Ajillo)

Ingredients

• about 450 g Shrimp
• 1/2 cup Olive oil
• 6 cloves Garlic
• 1/4 tsp Dried red chili flakes
• 1/2 tsp Smoked paprika
• 1/2 tsp Salt
• 2 tbsp Fresh parsley
• 1 tbsp Lemon juice

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

Instructions

1. 1Prepare the about 450 g Shrimp by peeling and deveining them. Pat the shrimp completely dry with paper towels.
2. 2Place a 25.4 cm skillet on the stovetop over medium heat, which is 163°C. Add the 1/2 cup of olive oil to the skillet.
3. 3Add the 6 cloves of garlic, thinly sliced, and the 1/4 tsp dried red chili flakes to the warm olive oil. Cook, stirring often, until the garlic is fragrant and just starting to turn golden brown, about 1 minute. Be careful not to burn the garlic.
4. 4Add the prepared about 450 g shrimp to the skillet in a single layer. Cook for 1.5 to 2 minutes per side, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5. 5Remove the skillet from the heat. Stir in the 1/2 tsp smoked paprika, 1/2 tsp salt, 2 tbsp fresh parsley (chopped), and 1 tbsp lemon juice.
6. 6Serve the Spanish Garlic Shrimp immediately.

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