Spain’s southeastern coast yields huge, sweet shrimp called gambas. Here, these succulent crustaceans are treated simply—sautéed with olive oil, thinly sliced garlic, and lemon juice.
- 12 raw jumbo shrimp, peeled and deveined
- Sea salt
- Freshly ground black pepper
- 1/2 teaspoon hot red pepper flakes (optional)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, peeled and thinly sliced
- Fresh lemon juice, plus wedges for serving
- 1/4 cup chopped fresh parsley
Pat the shrimp dry with paper towels; season with sea salt, black pepper, and hot red pepper flakes, if using.
Heat a large frying pan over medium heat. Add the extra virgin olive oil. Let the oil warm for 2 minutes. Stir in the garlic and cook for 1 minute. Add the shrimp in a single layer. Let the shrimp cook for 1 1/2 to 2 minutes, then turn and sauté the second side.
Drizzle with a few drops of lemon juice and stir to combine. Cook for an additional 30 seconds, but do not overcook the shrimp. Tip onto an attractive serving platter and top with the parsley. Arrange lemon wedges around the shrimp for serving.
Serves 4 as a tapa or 2 as a main course — Recipe adapted from spainonafork.com