Gambas al Ajillo

Method

1. 1

   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.

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