Gambas Al Aljillo (Garlic Shrimp Tapas)

This is one of the best recipes I've discovered so far on my journey to become a better cook! These fantastic tasting shrimp are great for appetizers, to bring to dinner parties, or to have as a meal all on their own. And the bonus is, they're so quick and easy to make that everyone will be wowed when you whip them up on the fly. I really hope you'll all try this one. This recipe makes two servings of shrimp, and is fantastic when served with sliced french bread to soak up all that yummy sauce! 

Ingredients

1 LB peeled, deveined shrimp (fresh or frozen), 21-25 size
Kosher salt (to taste)
1 1/2 TSP Smoked Paprika
1/4 CUP EVOO
 5 cloves garlic, peeled and sliced thin
2 TBSP dry sherry wine
1 TBSP chopped Italian parsley
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How to Make It

1. Prep your ingredients! This step is key, as once everything is ready to go this recipe takes just a few minutes to prepare. 
   1. If you're starting with frozen shrimp, your first task will be to defrost them. This can be accomplished by putting your shrimp in a bowl of cool water, covering and letting it sit for 10 minutes. Dump the water out and test your shrimp. If they are not defrosted completely, repeat the process. Continue until your shrimp are defrosted. For me, this process usually takes about a half hour. 
   2. Peel and devein your shrimp.
   3. Pat shrimp dry, toss into a bowl and season with Kosher salt to taste and the smoked paprika. 
   4. Rinse, pat dry, and chop your parsley. 
   5. Peel and slice your garlic cloves. 
   6. Measure out your sherry wine and set aside.
   7. Measure out your EVOO.
2. Set a pan over Medium heat on your stovetop, then add the sliced garlic and EVOO to the pan. 
3. Cook the garlic in the oil over medium heat until it just starts to turn golden. The goal is to get the garlic to soften without adding too much color. 
4. Add your shrimp to the pan and turn the heat up to High. Stir the shrimp constantly for two minutes over high heat. At the end of two minutes, they should be starting to curl up nicely, but still not be completely cooked through. 
5. Add your sherry, and continue to stir constantly for another minute, until the sauce boils and the shrimp is cooked through.
6. Remove the pan from the heat, and add most of the parsley in. Stir to combine.
7. Split your shrimp in two, and serve over toasted sliced French bread (optional, but it's so good you're going to want to try it at least once!). Top with parsley. I also like to add a baby shake of cayenne over the top for a little spice!

I really hope you guys try this recipe. It's such a great summer dish, and so very tasty!