Garlicky Shrimp with Olive Oil

• Recipe by Jeff Koehler

La Casa del Abuelo, a tiny taberna in Madrid, is about to celebrate its 100th anniversary. Its gambas al ajillo (shrimp with garlic) are cooked in individual earthenware cazuelitas and served with plenty of bread to dip into the garlicky oil once the shrimp have been eaten. This dish can also be prepared in a skillet.

Ingredients

1. 1 cup extra-virgin olive oil
2. 4 garlic cloves, minced
3. 6 whole dried red chiles
4. 1/4 cup minced flat-leaf parsley
5. 2 pounds shelled and deveined medium shrimp
6. Salt
7. Crusty bread, for serving

Directions

1. In a very large, deep skillet, heat the olive oil until shimmering. Add the garlic, chiles and parsley and cook over moderately high heat for 10 seconds, stirring. Add the shrimp and cook over high heat, stirring once, until they are pink and curled, 3 to 4 minutes. Season with salt and transfer to small bowls. Serve with crusty bread.

Notes

Sprinkle the shrimp after they’re cooked with a crunchy sea salt, like flaky Maldon salt from England or chunky Sanlucar salt from Spain.