CAMARONES AL AJILLO: SHRIMP IN GARLIC SAUCE

Sometimes simple recipes are the best...

Ingredients:

* 1/3 cup extra-virgin olive oil
* 1 Tbsp hot red pepper flakes
* 12 garlic cloves, minced
* 2 pounds large or jumbo shrimp, peeled, de-veined
* 1/2 teaspoon sea salt or kosher salt
* 1/2 cup dry sherry
* 1/4 cup chopped flat-leaf parsley

Directions:
Heat the oil and red pepper flakes in a large non-stick skillet over medium-low heat just until the oil starts to color but isn't smoking. Stir in the garlic and cook, shaking the pan, just until the garlic begins to color, about 2 minutes.

Increase the heat to high, add the shrimp, and season them with 1/2 teaspoon of salt. Stir the shrimp until they turn pink all over. (Keep an eye on the garlic. It will get brown, but don't let it or the pepper flakes burn!If it gets too dark, lower the heat and remove the pan from the heat for a few seconds.)

When the shrimp are pink all over they are done. Remove them from the pan with a slotted spoon, placing them in a large bowl. Pour the sherry into the pan with the oil, garlic and pepper flakes and bring it to a boil. Cook, stirring, until the liquid has been reduced by about half and lightly thickened, about 3 minutes. Stir in the parsley, and scrape the sauce over the shrimp in the bowl, making sure the garlic bits and pepper flakes are included. Serve immediately.

Serve with rice and a simple garden salad, or provide lots of good bread for dipping in the garlic oil. Serves 2- 3

A picture and some tips on making this a success at Camarones al Ajillo: Shrimp in Garlic Sauce

Seriously, you're gonna love this one!

A dry white wine does the trick, and I'm thinking tequila might be a good substitute...

Great recipe I have made it with Sake also