Gambas Al Ajillo

Garlicky shrimp with a little kick? Yes, please. This Spanish classic is made for sharing—just like a chilled glass of White Reál Sangria!

For the full recipe, visit the link below:

Jose Andres' Gambas Al Ajillo

Ingredients

1/4 cup Spanish extra-virgin olive oil

2 garlic cloves, peeled and smashed

1 to 2 chiles de árbol, seeds removed and sliced thin

1 pound 21/25 shrimp (gambas), peeled and deveined

Kosher salt

Directions

1. Coat a cazuela, heavy-duty sauté pan or Dutch oven with 2 tablespoons of the olive oil and heat over medium-high heat.

2. Add the garlic and sliced chiles de árbol and cook, stirring frequently, until fragrant. Add the shrimp, a pinch of salt and the remaining 2 tablespoons olive oil, tossing to coat. Working quickly, cook the shrimp, flipping frequently, until fragrant and pink, yet still tender. Remove the cazuela from the heat, place on a trivet and serve the gambas directly from the cazuela to keep them warm and marinating.