Gambas al Ajillo (Spanish Garlic Shrimp)
Recipe By: Chef John, adapted by Dave Mathews
Serving Size: 4
Preparation Time: 15Min
Total Time: 20Min
4 cloves garlic
28 large shrimp, peeled and deveined
Kosher salt
1/2 cup extra virgin olive oil
1 teaspoon smoked paprika
1 tablespoon Sriracha sauce
2 tablespoons dry sherry
1 tablespoon fresh parsley, chopped
8 small pieces of toasted baguette
1. Slice garlic thinly. Season shrimp with kosher salt, paprika and Sriracha sauce. Mix to coat.
2. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 1 minute.
3. Add shrimp and increase heat to high. Toss and turn shrimp until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat.
4. Place two small toasts in bowl, top with shrimp and parsley.
