It doesn’t get much more Spanish than this mouthwatering, garlicky shrimp dish. Pair it with a crisp, refreshing Verdejo from Rueda or a fruity, young Tempranillo from Ribera del Duero, served slightly chilled.
CAMARONES AL AJILLO
For the roasted garlic vinaigrette:
- 1 tablespoon roasted garlic (Note: to roast garlic, cut 1⁄2 of the top of the bulb off. Drizzle with olive oil and wrap in tin foil. Bake at 400°F for 35-40 minutes; let cool)
- 3 cloves raw garlic
- 1⁄4 cup white wine vinegar
- Juice of 1 lime
- 1 serrano chile, seeds removed
- 1⁄2 teaspoon honey
- 1 teaspoon salt
- 1⁄2 cup canola oil
For the shrimp:
- 10 large shrimp, peeled and deveined
- Kosher salt
- Canola oil
- Unsalted butter
- 2 tablespoons roasted garlic vinaigrette (recipe below)
- 1 tablespoon roughly chopped flat leaf parsley
- 8 fillets white anchovies
- Extra virgin olive oil
Add all vinaigrette ingredients to a blender and puree until smooth and emulsified. Refrigerate until ready to use.
Season shrimp with salt. Coat a large cast iron skillet over high heat with canola oil; add shrimp. Sear for about three minutes on one side. Add butter to the pan and flip shrimp. Lower heat to medium, basting shrimp with butter for another two minutes. Transfer shrimp to a plate to rest for two minutes. In a large mixing bowl, add 3 tablespoons vinaigrette and the tablespoon of chopped parsley. Toss shrimp to coat thoroughly with vinaigrette. Transfer shrimp to a long plate and garnish each with a fillet of white anchovy and extra virgin olive oil.
