Sooo easy to make, but it’ll make you look like the hostess with the mostest. It’s one of Spain’s most common tapas dishes: Perfect to serve as an appetizer for that man you’re trying to impress or as a “classy finger food” to compliment your drinks at girl’s night. A little spicy, a little citrus, and tons of garlic – you can’t go wrong with this. Don’t forget your rustic dipping bread!!! Not one drop of this oil should go to waste.
- 1 pound large (16-20 count) peeled, deveined shrimp
- Kosher salt to taste
- 6 tablespoons extra virgin olive oil
- 5 dried hot chilies (chilies de arbol are the most common and easiest to find)
- 6 cloves garlic, thinly sliced
- 2 sprigs rosemary
- 1 tablespoon lemon juice
- ½ cup dry sherry or dry white wine
- Crunchy toasted bread, for serving
Pat the shrimp dry and season both sides with salt. Heat the oil in a 12-inch (or as large as you have) skillet over medium heat. Add the chilies and toast, turning often, until they deepen in color and are fragrant, 3-4 minutes; remove the pan from the heat, then remove and discard the peppers but leave the oil in the pan.
Raise the heat to medium-high heat and sear the shrimp until opaque, 45 seconds per side. Remove the shrimp to a plate.
Lower the heat to medium, add the garlic cook, stirring, until lightly golden, 1 minute. Add the sherry and cook until the liquid is reduced in half, 4 to 5 minutes. Add the rosemary and lemon juice, return the shrimp to the pan, toss coat and warm through, 1 to 2 minutes. Season with salt to taste and serve with toasted bread.