Garlic Shrimp (Tapas)
Source:"Tapas and More Great Dishes of Spain" by Janet Mendel
In Spain, gambas al ajillo is a favorite tapa, served sizzling hot in shallow earthenware casseroles called cazuelas. Good crusty bread is a must for dunking in the sauce.
3/4 pound small shrimp in their shells
Salt
Paprika, preferably Spanish
4 tablespoons olive oil
4 garlic cloves, sliced
1 small dried red chili pepper, seeds removed and cut in half, or 1/4 tsp crushed red pepper flakes
1 tablespoon lemon juice
1 tablespoon dry white wine (vermouth is fine)
2 tablespoons minced parsley
Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika.
Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet.
When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole. Makes 4 appetizer or tapa servings.