Gambas Al Ajillo (Spanish Garlic Shrimp)

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  1 lbs Shrimp
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  fine sea salt and freshly-cracked black pepper
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  1 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  12 Garlic(36g)
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  1 Chili Peppers, Dried, Red(2g)
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  2 tbsp 2 tablespoons dry sherry (or any dry white wine)

Instructions

1. 1Pat the shrimp dry with paper towels, then season generously on both sides with the fine sea salt and freshly-cracked black pepper. Set aside.
2. 2Heat the olive oil in a large sauté pan over medium-high heat until shimmering, about 2–3 minutes—a small piece of garlic should sizzle immediately upon contact.
3. 3Add the minced fresh garlic and dried red chili peppers to the hot oil and cook for 30–60 seconds over medium-high heat, stirring constantly, until the garlic turns light golden and fragrant; do not let it brown.
4. 4Add the shrimp to the pan in a single layer and cook over medium-high heat for 1–2 minutes per side, stirring occasionally, until the shrimp turn opaque pink, curl slightly, and the internal flesh turns white with no translucent center remaining.
5. 5Remove the pan from heat immediately—the shrimp will continue to cook slightly in residual heat.
6. 6Deglaze the pan by pouring in the dry sherry and stir gently for 20–30 seconds over medium heat to incorporate the pan flavors.
7. 7Divide the shrimp and garlic oil evenly into 4 airtight containers while still hot, cover, and refrigerate until ready to serve.
8. 8When ready to eat, reheat gently in a small pan over low heat for 1–2 minutes, stirring occasionally, until warmed through.