Gambas al Ajillo - or dippable garlic and white wine shrimp in no time

Steps

• 1
  Pat the shrimp dry with paper towels, then season with sea salt. Let it stand for at least 5-10 minutes.
• 2
  Add the chopped garlic, chili flakes, and the small, crispy rings of parsley stems to the cold oil. Turn the heat to medium and warm until the garlic 'starts to dance'. It must not brown, otherwise it will become bitter!
• 3
  Add the shrimp to the seasoned oil! Cook in the oil over medium heat, stirring and shaking frequently, until it turns a vibrant reddish-pink color - this takes approximately 2-3 minutes.
• 4
  Remove the oil from the heat, then squeeze in the lemon juice, add the wine, and mix thoroughly.
• 5
  Serve the shrimp in a deep plate, sprinkling with herbs of your choice - parsley is authentic, but fresh chili, coriander, and chives also pair wonderfully! Some people also add bay leaf to the oil.
• 6
  It's best served with fresh baguette and a glass of white wine.
• 7
  If you buy shrimp with shells, sauté the shells for a few minutes in the oil intended for the dish to extract extra aromas. Once the shells are sautéed, simply strain the oil, and you can start the recipe from the first step!