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Ingredients
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Main
Method
Main
Prepare shrimp
Pat the shrimp dry with paper towels. If shrimp still have shells, peel and devein them leaving tails on if desired. Season shrimp lightly with 1/2 teaspoon of the sea salt and 1/8 teaspoon black pepper; set aside.
Heat oil and infuse garlic
Place a large, heavy skillet or sauté pan over medium heat. Add 1/2 cup olive oil and 2 tablespoons butter. When the butter melts and foam subsides and the oil is shimmering (do not let it smoke), add the sliced garlic and sliced fresh chili (or red pepper flakes). Reduce heat to medium-low and cook gently, stirring frequently, until the garlic is fragrant and just turning golden at the edges, about 1 to 2 minutes. Be careful not to let the garlic brown too much or it will become bitter.
Cook shrimp
Increase heat to medium-high. Add the seasoned shrimp in a single layer, spacing them so they have contact with the pan. Cook without moving for about 30–45 seconds, then flip the shrimp. Continue cooking, stirring or tossing the pan, until the shrimp are opaque and just cooked through, about 1 to 2 minutes more total depending on size (shrimp cook very quickly).
Deglaze and finish sauce
If using wine/sherry, pour in 1/4 cup now to deglaze the pan, scraping up any browned bits, and let it bubble and reduce for about 30–60 seconds. Stir in the smoked paprika (if using), remaining 1/2 teaspoon sea salt, remaining 1/8 teaspoon black pepper and 1 tablespoon fresh lemon juice. Taste and adjust seasoning.
Add parsley and rest
Turn off the heat and stir in the chopped parsley. Spoon the garlicky oil over the shrimp so they sit in the sauce for 1 minute to absorb flavors.
Serve
Transfer the gambas al ajillo to a warmed shallow serving dish. Pour any remaining garlic oil over the shrimp. Serve immediately with crusty bread for dipping and extra lemon wedges if desired.