When my son needed a recipe for Spanish class, we found one for shrimp that I had from cooking school, gambas al ajillo: " shrimp with the little garlic.”
Normally these are served as tapas, or appetizers, but I adapted them here to a full meal at my son’s suggestion. The shrimp are easy to prepare and go well with steamed rice and fresh fruit.
Use shrimp that are fresh instead of frozen, if possible. When defrosted shrimp hit the hot pan, they release moisture and cook by steaming, becoming soft and mushy instead of brown and crisp. To save time, look for shrimp that are peeled and deveined.