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Gambas Al Ajillo (Garlic Shrimp)

SERVES: 2 as a meal, 4 as tapas PREP: 8 minutes TOTAL TIME: 20 minutes
Gambas Al Ajillo (Garlic Shrimp)

Gambas Al Ajillo (Garlic Shrimp)

SERVES: 2 as a meal, 4 as tapas PREP: 8 minutes TOTAL TIME: 20 minutes

A little spicy, a lot garlicky, and–surprise!—made with John’s rosé.

This is one of the most popular tapas dishes in Spain—and for good reason! It’s incredibly garlicky, a little spicy and citrusy, and the oil it cooks in makes for the best dipping sauce ever for bread. John put a little twist on it by using his LVE rosé, which adds a nice extra fruitiness without sweetness. I like it extra spicy, so I use two jalapeños, but you can just use one (de-seeded if absolutely necessary) if you can’t handle the heat!

P.S. This is part of John’s Valentapas menu, a perfect tapas night for two. But it doesn’t have to be Valentine’s Day to enjoy these bites!

  • 1 pound large (16–20 count) peeled, deveined shrimp

  • 6 tablespoons extra virgin olive oil

  • 1 jalapeño, chopped (or 2, if you’re feeling adventurous)

  • 6 cloves garlic, thinly sliced

  • 4 sprigs thyme

  • 1 tablespoon lemon juice

  • ½ cup dry rosé, such as LVE

  • + kosher salt to taste

  • + crunchy toasted bread, for serving

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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread....

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