Shrimp With Garlic (Gambas Al Ajillo)

A traditional spanish tapas dish--shrimp, garlic, and a little kick! Serve with Tomato-Rubbed Bread (Pan con Tomate).

• Ready In: 19 mins
• Serves: 4
• Yields: 5-6 shrimp

Ingredients

• 1 1⁄2 cups olive oil
• 6  medium garlic cloves, peeled and halved crosswise
• 20 -30  medium shrimp, peeled and deveined, tails left on
• 1  red hot pepper, cut crosswise into 1/8-inch-thick slices
• 1  tablespoon  chopped fresh parsley

Directions

1. Preheat oven to 250 degrees F.
2. Place four serving crocks/souffle molds in warm oven until ready to use.
3. Pour olive oil into a large, deep skillet. Heat over medium high heat about 1.5 minutes or until oil reaches 325 degrees F. Add garlic and pepper strips, cooking about 1 minute until tender. Add half of the shrimp (shrimp should be sizzling briskly and 1/3 covered with oil). Cook 30 to 45 seconds or until golden on bottom. Using tongs, carefully turn shrimp and cook another 30 seconds on other side.
4. Using a slotted spoon, transfer shrimp and garlic from oil onto the warmed crocks/souffle molds, dividing proportions evenly among serveware. Discard pepper strips.
5. Add remaining or leftover shrimp to oil and repeat cooking directions above.
6. Carefully drizzle some hot oil over each crock/mold of shrimp and garnish with parsley.
7. Serve warm alongside Tomato-Rubbed Bread (Pan Con Tomate) recipe.