Garlic Shrimp (Gambas al Ajo) is one of my favorite Spanish tapas. Paired with sauteed bitter greens or baby spinach and pine nuts, it's a delicious light meal you can have on the table in less than a half-hour. Place a couple of shrimp on a small mound of greens and serve as the first course to a larger meal. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and the sauteed greens on the side for a more substantial meal. As an appetizer, the shrimp can be served warm or at room temperature. Don’t forget the crusty bread to dip in the rich spicy sauce. Buen provecho! 

Serves 4 as a light meal or 6-8 appetizers
Ingredients:

• 1/3 cup olive oil

• 4 cloves garlic, cut into thin slices

• 1 bay leaf

• 1/4 teaspoon dried red pepper flakes

• 1 pound large shrimp, shelled

• 1 1/4 teaspoons salt

• 1/4 teaspoon fresh-ground black pepper

• 3 tablespoons dry sherry

• 2 tablespoons lemon juice

• 3 tablespoons chopped fresh parsley

Preparation:

1. In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red pepper flakes and cook for 3 minutes, stirring occasionally.

2. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally until the shrimp are just done, 4 to 5 minutes.

3. Stir in the sherry, lemon juice, and parsley.

FISH ALTERNATIVES: Squid would be delicious with the garlic sauce. Cook it quickly (for about two minutes), or it will become tough and rubbery. Sea scallops are another alternative; cook them for about two minutes per side, without stirring, so they brown nicely.

Wine pair: sauvignon blanc, rosé, Vermentino, or an albariño would work nicely.

Adapted from: https://www.foodandwine.com/recipes/shrimp-in-garlic-sauce