Spanish Garlic Shrimp (Gambas al Ajillo)
Spanish Garlic Shrimp (Gambas al Ajillo)
Brie Thompson
4
15 minutes
8 minutes
Gambas al ajillo means shrimp with garlic in Spanish, and this sizzling skillet is tapas night at its best. Sweet Smoked Chili Rub, Roasted Garlic Infused Sea Salt, and Arbequina Spanish Extra Virgin Olive Oil build bold, savory flavor, and a splash of White Balsamic Vinegar of Modena adds a bright finish. Serve it with crusty bread for soaking up every drop.
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Ingredients
- 1 lb Shrimp, peeled and deveined
- 4 tsp Sweet Smoked Chili Rub, divided
- ½ tsp Roasted Garlic Infused Sea Salt
- 100 ml Arbequina Spanish Extra Virgin Olive Oil
- 8 Cloves Garlic, minced
- 2 Tbsp White Balsamic Vinegar of Modena
- Italian Parsley, chopped, to garnish
- Zest of 1 Lemon, to garnish
- Crusty Bread, to serve
Directions
Pat the shrimp dry and season with 2 tsp Sweet Smoked Chili Rub and Roasted Garlic Infused Sea Salt. Let sit for 15 minutes.
Heat Arbequina Spanish Extra Virgin Olive Oil in a large cast iron skillet over medium low heat until it shimmers but is not smoking. Add the remaining 2 tsp Sweet Smoked Chili Rub and the garlic. Sauté until fragrant, about 1 minute.
Add the shrimp and baste with a spoon until the shrimp are opaque and cooked through, about 3 minutes.
Remove the skillet from the heat and stir in White Balsamic Vinegar of Modena.
Transfer the shrimp and sauce to a serving dish. Garnish with the parsley and lemon zest.
Serve immediately with crusty bread.