Shrimp Scampi - Gambas al Ajillo

By Maverick19

One of Spain's classic tapas

Ingredients

• 1 1/2 lbs shelled and deveined large shrimp, tails intact
• kosher salt
• 1/4 cup thinly sliced garlic
• 1 1/4 cups extra virgin olive oil
• 1 small dried hot red chile, seeded and crumbled
• 1/2 cup minced parsley
• 2 Tbsp dry sherry, such as manzanilla
• 1 tsp finely grated lemon zest
• crusty bread, for serving

Preparation

Step 1

1. In a large bowl, toss the shrimp with 1 teaspoon of kosher salt and let stand for 10 minutes.
2. Meanwhile, in a 9 to 10 inch enameled cast iron skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8-10 minutes. Add the chile and cook, stirring until fragrant, 15-30 seconds.
3. Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. 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, 3-5 minutes. Serve in the skillet, passing crusty bread at the table.