Chez Piggy Gambas al Ajillo
- 28 medium shrimp, peeled
- 8 tablespoons olive oil
- Salt, to taste
- 2 tablespoons chile peppers, coarsely chopped
- 2 tablespoons garlic, coarsely chopped
- Heat a heavy cast iron skillet until hot, add olive oil.
- When oil is hot, but
not smoking, quickly add the shrimp. Test by dipping a shrimp tail in the oil, it
should turn pink immediately. Briefly cook one side, turn over and add garlic and
chili peppers. Cook until done, but do not allow the garlic to brown or the Gambas
al Ajillo will turn bitter.
Source: Chez Piggy - Kingston, Canada