Eat

Gambas al ajillo (Garlic Shrimp)

By Leyla Rouhi

1 clove garlic, peeled and sliced
½ dried red chili pepper, broken into three pieces, seeds removed
½ bay leaf
5 tablespoons olive oil
2 ounces very small shrimp, shelled

In an individual flameproof ramekin, preferably earthenware, place the garlic, chili pepper, bay leaf, and oil. Heat over a medium high flame until the garlic begins to sizzle and turn golden.

Add the shrimp all at once. Cook, stirring, until the shrimp are done, about two minutes. Sprinkle with coarse salt if necessary.

Serve in the same ramekin while still sizzling. Provide good crusty bread for dunking.

Excerpted from The Foods & Wines of Spain by Penelope Casas. Copyright © 1982 by Penelope Casas. By permission of Alfred A. Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.