- 1 or 2 pounds shelled and deveined large shrimp (tails on to be authentic or remove if you don’t want to deal with them).
- 5 or 6 garlic cloves, thinly sliced
- 1 cup extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- 2 tablespoons dry sherry
- 1 teaspoon lemon zest
- salt to taste
- 1/2 cup parsley minced (optional for garnish)
- Crusty bread, for serving
- Pat shrimp dry and season with salt. Set to the side. In a small to medium cast-iron skillet, combine the garlic and olive oil and cook over low heat, stirring occasionally, until the garlic is very fragrant and barely starts to brown, about 5 minutes.
- Add the crushed red pepper and stir for about 15 to 30 seconds.
- Add the shrimp to the skillet and cook over low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. It’s easy to over cook shrimp, if you do they will get tough and chewy, err on the safe side.
- Stir in the parsley, sherry, lemon zest and a generous pinch of salt.
- Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet with crusty bread.
Keywords: Gambas al Ajillo aka Spanish Garlic Shrimp