Entrée: Spain – Camarones al Ajillo (Garlic Shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 8 min

Total 13 min

Ingredients

1 lb / 450 g white shrimp, peeled and deveined
6–8 cloves garlic, thinly sliced
1 / 3 cup (80 ml) extra-virgin olive oil
1 small dried or fresh red chili (or 1 / 4 tsp chili flakes)
2 tbsp (30 ml) dry sherry or white wine (optional)
Juice of 1 / 2 lemon
2 tbsp (8 g) chopped fresh parsley
Salt to taste
Crusty bread or boiled potatoes, for serving

Instructions

1. Heat olive oil in a skillet over medium heat, add sliced garlic and chili and cook gently until garlic is fragrant and just turning golden (do not burn).
2. Add shrimp in a single layer, season with salt, and sauté 1–2 minutes per side until pink and opaque.
3. If using, splash in sherry or wine and let it reduce briefly.
4. Stir in lemon juice and parsley, toss to coat, and remove from heat.
5. Serve hot with crusty bread or boiled potatoes to soak up the garlicky oil.