Shrimp with Garlic
This classic Spanish tapa isn't as ornate as Gabrielle's pickled shrimp, but it's comparably
delicious. And it would be even easier to prepare and serve-and possibly even better tasting
-if you cooked the shrimp shell-on and shucked them as you ate. (I like to be kind to my
guests, so I shell the shrimp in advance.)
In any case, serve this with crusty bread to sop up the flavorful oil, and plenty of wine, Sangria (page 61), or Mojitos (page 56) to wash it all down.
1/2 cup extra-virgin olive oil
6 cloves garlic, slivered
1 bay leaf
Pinch to 1/4 teaspoon cayenne or good paprika, or to taste
1 pound large (21/30) shrimp, peeled
Chopped fresh parsley leaves, for garnish
1. Put the oil in a medium skillet and turn the heat to medium. A minute later, when the oil is warm, add the garlic, bay leaf, and cayenne and cook until fragrant, 2 to 3 minutes.
2. Raise the heat to high and add the shrimp; cook, stirring occasionally, until cooked through, about 5 minutes. Transfer the entire contents to a shallow bowl, season to taste with salt, and garnish with chopped parsley and lemon wedges. Serve warm or at room temperature.