GAMBAS AL AJILLO
6 Tablespoons Extra Virgin Olive Oil
4 Cloves Garlic, thinly sliced
1/4 Teaspoon Crushed Red Pepper (more if desired)
3/4 Pound medium Shrimp (shelled)
A Note on using raw garlic: If the garlic is not 'young' garlic, the germ in the center of the garlic will become more dense and turn green in color. As it turns in color, it also becomes very bitter (and is also hard to digest). If your garlic has aged, and the germ in the center is green - it should be removed prior to using. To do this, cut the garlic in half lengthwise and remove the green germ in the center. Slice as usual after germ is removed.
The secret to a good Spanish garlic shrimp is temperature control in two phases. To begin, place the olive oil in a saute pan over the lowest heat possible. Let the oil begin to warm up for about 30 seconds. Add all of the sliced garlic. Let the garlic 'steep' in the olive oil for aslong as possible. As soon as it begins to turn golden around the edges, turn the heat up to medium-high. Add the shrimp, crushed red pepper, and your desired level of salt.
Flip or stir your shrimp in the pan for no more than 3 minutes or they will get tough. Serve immediately.
Chris Lee Recipe