Gambas al ajillo (crevettes espagnoles à l’ail)

Ingrédients

• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• 1/2 chili (fresh or dried)
• 1/2 lb shrimp
• 1/2 tbsp parsley (chopped volume)

Préparation

1. 1

   Slice the garlic and dice the chili, if using fresh, or break into pieces of dried.

2. 2

   Warm the oil in a small skillet/frying pan over a medium-low heat with the sliced garlic & chili until the garlic sizzles. Take care not to let it brown or burn.

3. 3

   Add the shrimp, turn up the heat to medium-high and cook until the shrimp are cooked through, turning as needed.

4. 4

   Remove from the heat, sprinkle over the parsley and serve.