Gambas al Ajillo (Garlic Shrimp)

If you know me, you know I spent a good 3 years studying in Spain and I never turn down a chance to speak my “Madridleno” Spanish. I think I fell in love with food when I moved there right out of high school. This is a dish that features highly in tapas bars especially in San Sebastian my favorite City in Europe.

Here I use the queen size or the deep sea prawns with tails on and tons of garlic, pimenton and some chili flakes and flambe with some Sherry or Cognac or white wine. The prawns are sweet while the sauce is briny and rich. You’ll definitely need a crusty bread to dip and soak up those juices.