Name: Gambas al Ajillo
Ingredients: 1½ lb. large shrimp, peeled, deveined, patted dry; 16 garlic cloves (from 1–2 heads), 4 finely grated, 12 thinly sliced or coarsely chopped; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. smoked paprika; Pinch of crushed red pepper flakes; Freshly ground pepper; ½ cup extra-virgin olive oil; 2 Tbsp. sherry vinegar or red wine vinegar; Chopped parsley (for serving)

Ingredients

1½ lb. large shrimp, peeled, deveined, patted dry
16 garlic cloves (from 1–2 heads), 4 finely grated, 12 thinly sliced or coarsely chopped
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. smoked paprika
Pinch of crushed red pepper flakes
Freshly ground pepper
½ cup extra-virgin olive oil
2 Tbsp. sherry vinegar or red wine vinegar
Chopped parsley (for serving)

Steps

Place 1½ lb. large shrimp, peeled, deveined, patted dry, in a medium bowl. Add 4 garlic cloves, finely grated, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. smoked paprika, and a pinch of crushed red pepper flakes; season with freshly ground black pepper. Toss to coat. Heat ½ cup extra-virgin olive oil in a large skillet, preferably high-sided, over medium-high. Cook 12 garlic cloves, thinly sliced or coarsely chopped, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, tossing occasionally, until almost cooked through, about 2 minutes. Add 2 Tbsp. sherry vinegar or red wine vinegar and cook, tossing constantly, until shrimp are cooked through, about 1 minute. Remove from heat. Scatter chopped parsley over; season with black pepper.