Sizzling, spicy shrimp are a favorite at the merenderos (open-air bars) that line the beaches on the Costa del Sol. The shrimp are great served as an appetizer, with a Rosado, a light, fruit-scented rosé wine.
1 1/3 cups olive oil
8 tablespoons (1 stick) butter, melted
1 tspn Tabasco or hot sauce
6 tbsp hot paprika
4 tspn coarse sea salt
1 tspn cayenne pepper
12 cloves garlic, slivered
32 jumbo shrimp (see note), peeled and deveined
Crusty Italian or French bread, for dunking in the sauce
- Preheat the broiler.
- Combine the oil, butter, Tabasco, paprika, salt, cayenne, and garlic in a 2-cup glass measuring cup. Place 4 shrimp in each of 8 small ovenproof ramekins or dishes. Divide the spicy garlic oil among the ramekins.
- Arrange the ramekins on a baking sheet and broil until the shrimp are red-pink and the oil is sizzling, 3 to 4 minutes.
- To serve, place each ramekin on a slightly larger dish and be sure to yell, “Hot plate!!!” as you slide it onto the table. Serve with bread to soak up all that good garlicky-hot oil.
Note: You can substitute 48 or 56 slightly smaller shrimp for the 32 jumbo shrimp.
Makes 8 servings
Spain [ print this recipe for Gambas Pil Pil ]