Spanish Garlic Shrimp (Gambas al Ajillo)

Ingredients

• about 450 g Shrimp
• 6 cloves Garlic
• 0.5 cup Olive oil
• 0.25 tsp Red pepper flakes
• 2 tbsp Dry sherry
• 2 tbsp Fresh parsley
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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. Once peeled and deveined, pat the shrimp completely dry with paper towels.
2. 2Finely mince the 6 cloves of garlic. Set aside.
3. 3Place a 25.4 cm skillet over medium heat, which is 150°C. Add the 0.5 cup of olive oil and let it heat up until it shimmers slightly, about 2-3 minutes.
4. 4Add the minced garlic and the 0.25 tsp of red pepper flakes to the shimmering olive oil. Cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden, about 1 minute. Be careful not to burn the garlic.
5. 5Add the prepared about 450 g shrimp to the skillet in a single layer. Cook for 3-5 minutes, flipping the shrimp halfway through, until they turn pink and opaque. The internal temperature should reach 63°C.
6. 6Pour in the 2 tbsp of dry sherry and the 1 tbsp of lemon juice. Stir everything together and let it bubble and reduce slightly for about 1 minute.
7. 7Season the shrimp with the 0.5 tsp of salt and the 0.25 tsp of black pepper. Stir to combine.
8. 8Remove the skillet from the heat. Garnish generously with the 2 tbsp of fresh parsley. Serve immediately, perhaps with gluten-free bread for dipping.

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