Gambas al Ajillo

bon appétit shrimp garlic spanish/portuguese appetizer dinner chile pepper spain sugar conscious kidney friendly pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free

N/A

Serves 4

Source

Ingredients

1/4 cup olive oil

20 garlic cloves, thinly sliced

20 large shrimp, peeled, deveined

1 chile de árbol, crumbled

2 teaspoons brandy

Kosher salt

Finely chopped parsley (for serving)

Method

Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.

Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.

To serve, divide shrimp among plates and scatter parsley over top.