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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.

  • 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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