Spanish Garlic Shrimp (Gambas al Ajillo)
This Spanish tapas classic features succulent shrimp cooked in fragrant garlic and olive oil with a smoky chili twist. Finished with white balsamic vinegar and served with crusty bread, it's a simple yet unforgettable dish.
View Original PDFIngredients
- 1 lb Shrimp, peeled and deveined
- 4 tsp Sweet Smoked Chili Rub & Seasoning, divided
- ½ tsp Roasted Garlic Infused Sea Salt
- 100 ml Seville Spanish Extra Virgin Olive Oil
- 8 Cloves Garlic, minced
- 2 Tbsp White Balsamic Vinegar of Modena
- Italian Parsley, for garnishing
- Zest of 1 lemon, for garnishing
- Crusty Bread, for serving
Directions
- Pat shrimp dry and season with 2 tsp Sweet Smoked Chili Rub and Roasted Garlic Sea Salt. Let sit for 15 minutes.
- In a large cast iron skillet, heat the olive oil over medium-low heat until it shimmers but not smoking.
- Add in the remaining Sweet Smoked Chili Rub and garlic. Sauté until fragrant, about 1 minute.
- Add in shrimp and baste with a spoon until the shrimp are cooked through and opaque, about 3 minutes.
- Take the pan off the heat and stir in the White Balsamic Vinegar of Modena.
- Transfer shrimp with the sauce to a serving dish and garnish with chopped parsley and lemon zest.
- Serve with your favorite crusty bread and enjoy!