I love shrimp, and you can’t go wrong with shrimp fried with lots of garlic and olive oil, but for me the appeal of this dish is less about the shrimp and more about the caramelized garlic and shrimp juices that settle in the bottom of the pan. A crusty loaf of bread and a salad is all you need to turn this simple dish into a meal, so head over to PBS Food to check out my recipe for this 10 minute Gambas al Ajillo.
Gambas Al Ajillo
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