Spanish Garlic Shrimp (Gambas al Ajillo) 1/2 cup (125 ml) Spanish olive oil 8 cloves of garlic, peeled 16 to 20 large shrimp, peeled and deveined 4 Tbs (60 ml) chopped fresh parsley 4 Tbs (60 ml) lemon juice Salt and freshly ground black pepper to taste Heat the oil in a saute pan over moderate heat. Add the whole cloves of garlic and cook until golden. Add the shrimp and cook, turning frequently, until firm and opaque. Add the remaining ingredients and stir to combine. Bring to the table while still bubbling. Serves 4 to 6.
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