
Gambas al Ajillo (Spanish Shrimp Tapas)Recipe by Chef Heidi Fink Prep time 10 mins Cook time 5 mins Ready in 15 mins Yield serves 8 as an appetizer Ultra-garlicky, tender, and a little bit spicy, these Spanish-style shrimp will knock your socks off! Ingredients 454 g (1 lb) raw shrimp or prawns, shelled and deveined 10 to 12 cloves garlic, peeled and minced 60 ml (4 Tb) extra virgin olive oil 2.5 ml (1/2 tsp) salt 5 ml (1 tsp) dried New Mexico Chili, chopped OR 2.5 ml (1/2 tsp) paprika Optional - 7.5 ml (1-1/2 tsp) sherry vinegar OT 15 ml (1 Tb) dry sherry Directions Heat a large skillet over medium heat. Add the olive oil and garlic and sauté until the garlic is softened and light gold and starting to stick together in clumps. Add the chile or paprika, stir once, and immediately add the shrimp and salt, stirring well to mix. Cook, stirring frequently, about 3 minutes, or until shrimp is cooked through (it will turn pink and be opaque throughout). Add the sherry vinegar or sherry, if using, and serve immediately, with crusty bread to mop up the juices.

Gambas al Ajillo (Spanish Shrimp Tapas)Recipe by Chef Heidi Fink

Ultra-garlicky, tender, and a little bit spicy, these Spanish-style shrimp will knock your socks off!

Heat a large skillet over medium heat.
Add the olive oil and garlic and sauté until the garlic is softened and light gold and starting to stick together in clumps.
Add the chile or paprika, stir once, and immediately add the shrimp and salt, stirring well to mix.
Cook, stirring frequently, about 3 minutes, or until shrimp is cooked through (it will turn pink and be opaque throughout).
Add the sherry vinegar or sherry, if using, and serve immediately, with crusty bread to mop up the juices.