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Zarzuela Gambas al Ajillo (Shrimp in Garlic Sauce)
Source: Lucas Gasco, Zarzuela, San Francisco, California1/3 cup olive oil4 cloves garlic, sliced
2 small red chile peppers
3/4 pound small shrimp (about 50 to 60), peeled and deveined
Salt to taste
1 tablespoon minced parsley
A little lemon juice (optional)In an earthenware casserole, heat oil, and add garlic and chile peppers. When garlic begins to turn golden, add shrimp and salt. Cook shrimp for about 1 minute, sprinkle with parsley and serve immediately, with a little lemon juice squeezed over, if desired.Serve with bread.Makes 4 servings.
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