Ingredients

1/2 cup Garcia De La Cruz Single Variety Organic EVOO – Picual, you can buy it by Diamanz Culinaire

10 large cloves of garlic (finely minced)

1-teaspoon red pepper flakes (or 2 whole dried cayenne peppers)

1-pound shrimp deveined

Juice of 1 lemon

Optional: 2 to 3 ounces Spanish brandy (or substitute dry sherry) 

Optional: 1-teaspoon sweet Spanish paprika

Infused Olive oil with garlic to drizzle, you can buy it buy Diamanz Culinaire

Salt (to taste)

Fresh ground pepper (to taste)

3 teaspoons fresh parsley leaves (chopped)

1 fresh baguette

Instructions

Gather the ingredients.

In a sauté pan or heavy frying pan, warm the olive oil over medium heat.

Add the garlic and red pepper flakes and saute for about 1 minute or until the garlic just begins to brown, being careful not to let it burn.

Raise the heat to high and immediately add the shrimp, lemon juice, and optional brandy and paprika.

Stir well to coat shrimp, then saute until the shrimp turn pink and start to curl (about 3 minutes).

Remove from heat and season to taste with salt and freshly ground black pepper.

Transfer shrimp with oil and sauce to a warm plate or serve straight from the pan.

Sprinkle with chopped parsley and serve with the drizzled fresh bread with the Infused olive oil with garlic.

Enjoy!

Tips

Careful with the sauce: As the sauce is a vital part of this recipe, it is important that you do not cook down the oil or burn the garlic, which will impart a bitter taste to the dish. So make sure you are simply warming the oil and garlic and not really cooking it.

Shells on or off: In Spain, gambas al ajillo is prepared with the shells on or off depending on the chef. This recipe calls for keeping the shells on, but if you prefer, you can peel the shrimp before cooking. If you do, consider leaving the tails on, as this makes the dish more attractive and easier to pick up the shrimp with your fingers. 

Frozen shrimp: If using frozen shrimp, rinse under cold water and pat dry. Allow for a longer cooking time for shrimp that are not completely thawed, and be sure to cook thoroughly.