Tapas: Gambas with garlic

One of the most common tapas of Spain, gambas al ajillo is quick, easy and FULL of garlic flavor. It's truly a classic tapa. Fresh shrimp, sauteed in olive oil and lots of garlic, with a touch of Spanish paprika and a splash of brandy all combine to create one of the most popular tapas. A pinch of red pepper flakes gives the sauce a slight bite. 
 
This recipe makes 4 servings as an appetizer. If preparing for a main course, double the recipe.

Shopping list:

• 500 Gr shrimp, 25 count to a pound
• 4 large cloves of garlic, finely minced
• 1 tsp sweet Spanish paprika
• 1 tsp red pepper flakes
• 60-90 ml cognac (or substitute dry sherry)
• 125 ml virgin olive oil
• 3 tsp chopped fresh parsley
• 1 lemon for juice
• 1 fresh baguette, sliced
  

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they just begin to brown. Be careful not to burn the garlic!
Raise the heat to high and immediately add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.
Serve with fresh bread.

• This recipe is prepared in Spain with the shells on or off, depending on the cook. So, if you prefer, peel the shrimp before cooking.
• If using frozen shrimp, rinse under cold water and pat dry. Allow for a longer cooking time for shrimp that are not completely thawed, and be sure to cook thoroughly.