When you want to indulge in an easy and delicious dish, try this recipe.

Considered a typical tapa in many Spanish bars, gambas al ajillo (shrimp with garlic) will be a fantastic starter at any family or friends event.

Although they are usually made with frozen shrimp tails, if you do it with fresh shrimp or prawns, the result will be a greater taste of sea and seafood.

Removing the intestine, as I advise you in the video, will prevent you from noticing the crunching of the sand that these animals usually accumulate there when you bite them.

If you can, take it with tweezers or with the tip of a knife and pull it out, but if it breaks, open the back of the shrimp and clean it with the tip of the same knife.

It is true that you can make them to eat them from one day to the next, but I advise you to leave them almost raw if you are going to do it this way. Otherwise, when you reheat them, they will be dry and splintered. In the same way, even if you are going to eat them at the moment, do not cook them too much. Between 3 and 5 minutes will be enough.

Use a quality oil. I recommend extra virgin olive oil. Keep in mind that it has a great weight in this dish.

If you like it spicy enough, you don't need to add more chili peppers. If you open the ones you are going to put and sprinkle the seeds in the oil, you will see how much the level of spiciness rises.

If on the other hand you do not like the spiciness or children are going to eat it, you can omit the chilli peppers. In fact the main flavor is given by the garlic, so do not spare it.
You can serve them in any dish, but in Spain it is tradition to serve them in little clay pots like the one I show you in the video. So, if you have one at home, use it. It won't change the taste, but the food often comes through the eyes as well.

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And now I leave you the ingredients for 2 people.

250 gr (550 lb) of peeled shrimp tails
8 garlic cloves cut in slices
1 hot chili pepper
½ glass of olive oil
Salt to taste

Bon Appétit

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