Tapas -  Gambas al Ajillo

This tapa recipe is one of our own, developed by Tony and Lisa through trial and error. Every one of us has our own taste for how much garlic and cognac. Try our recipe first - then, adjust the amounts to your own taste. That way, you'll have an excuse to keep preparing it and after a couple attempts you'll have it perfected to your taste!

Shrimp and garlic are two of our favorite foods, and because this is a quick and easy recipe, when we need a light dinner in a hurry,we prepare this recipe as a main course and pair it with a tossed green salad and large loaf of french bread for dipping in the hot, garlicky oil!

Gambas al Ajillo Recipe

Ingredients:

Directions:

·     1 lb Shrimp, peeled (25 count to a pound)

·     4 large cloves of Garlic, finely minced

·     1 tsp Spanish Paprika

·     1 tsp Red Pepper Flakes

·     2-3 oz of Cognac (may substitute dry sherry)

·     1/4 cup Virgin Olive Oil

·     3 tsp chopped fresh Parsley

·     1 Lemon

·     1 French Bread Baguette

In saute pan or large frying pan over medium heat, warm the olive oil Add the garlic and red pepper flakes and saute for about one minute or until they begin to brown. Be careful not to burn the garlic!

Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then saute, stirring briskly until the shrimp turn pink and curl - about 3 minutes. Season to taste with salt and freshly ground black pepper and sprinkle with parsley.

Serve hot with slices fresh French bread.

Serves 4 for appetizers. If preparing for a main course, double the recipe!