Cooked - The Famous Spanish Garlic Shrimp | Gambas Al Ajillo From Madrid

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15 raw jumbo shrimp (peeled & deveined)

8 cloves garlic

4 small dried cayenne peppers

⅓ cup white wine (85 ml)

⅓ cup extra virgin olive oil (88 ml)

handful freshly chopped parsley

sea salt & black pepper

1 baguette to serve (optional)

Peel and thinly slice 8 cloves of garlic, pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, season the shrimp with sea salt & black pepper, reserve 4 small dried cayenne peppers and measure out ⅓ cup white wine
Heat a large fry pan with a medium heat and add in ⅓ cup extra virgin olive oil, after 2 minutes season the olive oil with sea salt and add in the sliced garlic & cayenne peppers, mix with the olive oil, after 2 minutes and the garlics are developing a light golden fried color, add the shrimp into the pan, making sure they´re all in a single layer
After 1 ½ to 2 minutes flip the shrimp to cook the other side, then add in the ⅓ cup of white wine and raise the heat to a medium-high heat
After a total cooking time of about 4 minutes on the shrimp (2 minutes per side), they should be perfectly cooked, remove the pan from the heat, transfer everything into a serving dish and sprinkle with freshly chopped parsley, serve next to a crusty baguette to mop up all the sauce, enjoy!