Servings
4-6
Prep Time
15 minutes
Cook Time
5 minutes
Prepare to embark on a culinary journey to the heart of Spain with this tantalizing rendition of Spanish Garlic Shrimp (Gambas al Ajillo). This recipe boasts a symphony of flavors, blending succulent shrimp with the aromatic essence of garlic and a hint of smoky sweetness to create the perfect tapas dish or a main dish.
Ingredients
- 1lb Shrimp peeled and deveined
- 4 tsp Sweet Smoked Chili Rub, divided
- ½ tsp Roasted Garlic Infused Sea Salt
- 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 remaining Sweet Smoked Chili Rub and garlic and 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 to a shrimp with the sauce to a serving dish and garnish with chopped parsley and lemon zest.
- Serve with your favorite crusty bread and enjoy!
