Shrimp Week: Gambas al ajillo
Yield: 4 servings
1 1/2 pounds shelled and deveined large shrimp, tails intact
1/4 cup thinly sliced garlic
1/2 cup extra-virgin olive oil
1 small dried hot red chile, seeded and crumbled
1/2 cup minced parsley
2 tablespoons dry sherry
1 teaspoon finely grated lemon zest
Crusty bread, for serving
Method of Preparation
1. In a large bowl, toss the shrimp with one teaspoon of kosher salt and let stand for 10 minutes.
2. Meanwhile, in a 9-to-10-inch enameled cast-iron skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8-10 minutes. Add the chile and cook, stirring, until fragrant, 15-30 seconds.
3. Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about five minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt and cook for no more than two minutes. Remove from the heat and let stand until the shrimp are cooked through, 3-5 minutes. Serve in the skillet with crusty bread.