Recipe by Lavender Lynn
Gambas al ajillo The presence of garlic and chili pepper in partnership with the marine flavor of the shrimp requires a fresh wine, but one with structure and personality. For example, a young Chardonnay from Navarra.
Top Review by Annacia
Just 3 words: Ouick, Easy, Delicious. That pretty much covers it all. I used less chili per personal taste and I didn't find that it needed any salt. With the small shrimp that I decided to use it was made an about 10 mins!
- 600 g shrimp, fresh, raw, peeled and ready to cook
- 2 dried red chilies, seedless, chopped very small
- 6 garlic cloves, finely sliced
- 200 ml olive oil