Gambas al Ajillo II

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

3/4 pound medium-sized shells-on shrimp, about 16 pieces
1/4 cup olive oil
4 cloves garlic
1 to 2 Thai chilies (optional)
1/2 teaspoon pimentón
sea salt and freshly ground black pepper to taste
1 tablespoon minced parsley

Instructions:

Remove the shrimp heads and shells but keep tails intact. Do not toss shrimp trimmings but keep them to make shrimp stock. Devein and clean shrimps in cold water and set aside.

Place garlic, chiles (if you prefer it hot), and olive oil in a skillet. Fry garlic over high heat until it begins to sizzle and turn brown. Add shrimp and pimentón. Stir fry over high heat until shrimp is done, about two to three minutes. Do not overcook the shrimp. Season with sea salt and freshly ground black pepper. Sprinkle with parsley and serve immediately from the skillet.

From blog.junbelen.com