Recipes Garlicky Shrimp with Olive Oil 5.0 (1,621) Add your rating & review At La Casa del Abuelo, a tiny taberna in Madrid, 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. By Food & Wine Editors Updated on May 22, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 20 mins Yield: 8 1-course servings Ingredients 1 cup extra-virgin olive oil 4 garlic cloves (minced) 6 whole dried red chiles ¼ cup minced flat-leaf parsley 2 pounds shelled and deveined medium shrimp Salt Crusty bread (for serving) Directions 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. Suggested Pairing Dry sherry is great with the sweet shrimp. Rate it Print