Al Ajillo Recipe

Pat shrimp dry with paper towels. Season shrimp with sea salt, black pepper and smoked paprika. Drizzle with 1 tablespoon lemon juice and toss to coat. Let sit while you prepare the garlic oil (10–15 minutes).

Warm oil and infuse

In a wide, shallow skillet (cast-iron or stainless steel works well) heat the extra-virgin olive oil over medium-low heat until it shimmers gently but does not smoke (about 2–3 minutes). Add the thinly sliced garlic and the bay leaf. Keep the heat low so the garlic slowly softens and becomes fragrant without browning — about 6–8 minutes. Stir occasionally.

When the garlic is soft and just starting to turn pale golden at the edges, stir in the dried chile flakes and the optional thinly sliced fresh red chile. Cook 30–45 seconds to bloom the chili flavor, keeping the oil warm but not bubbling intensely.

Increase heat to medium-high. Carefully add the seasoned shrimp in a single layer to the hot garlic-chili oil. Sear for 1–1½ minutes without moving so one side gets color, then flip and cook the other side for another 1–1½ minutes until shrimp turn opaque and curl into a loose C-shape. Total cooking time per side will depend on shrimp size; avoid overcooking (shrimp should be just cooked through).

If using wine or sherry, pour it into the pan after flipping the shrimp. Let it simmer 30–45 seconds, scraping up any fond and letting the alcohol reduce slightly. If you prefer no alcohol, add a tablespoon of water and a squeeze of lemon instead.

Remove the skillet from heat. Discard the bay leaf. Sprinkle the chopped fresh parsley over the shrimp and drizzle any remaining lemon juice (taste and add more if desired).

Transfer the shrimp and the garlicky oil to a warm serving dish (or serve directly in the skillet). Serve immediately with lemon wedges and plenty of crusty bread to mop up the oil and garlic. For a table-style AL AJILLO, place the skillet on a trivet so guests can dip bread directly.