Gambas Al Ajillo
We love nothing more than a quick meal that looks like it was prepared effortlessly yet is delicious at the same time! Be sure to stock up on loads of crusty rustic bread and serve as an appetizer or a main dish for a busy weeknight. Sometimes the best meals are the simplest.
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- 1 pound shrimp, peeled and deveined
- 6 tablespoons extra virgin olive oil
- 1 jalapeño, chooped
- 6 cloves garlic, thinly sliced
- 4 sprigs thyme
- 1 tablespoon lemon, juiced
- 1/2 cup dry rosé
- kosher salt
- crunchy toasted bread, for serving
- Pat the shrimp dry and season both sides with salt. Heat the oil in a 12-inch (or as large as you have) skillet over medium heat.
- Raise the heat to medium-high heat and sear the shrimp until opaque, 45 seconds per side. Remove the shrimp from the pan onto a plate; set aside.
- Lower the heat to medium, add the garlic and cook, stirring, until lightly golden, 1 minute. Add the chiles and cook for another minute. Add the rosé and cook until the liquid is reduced in half, 4–5 minutes. Add the thyme and lemon juice, return the shrimp to the pan, and toss to coat and warm through, 1–2 minutes. Season with salt to taste and serve with toasted bread.