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:
For the shrimp:
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.
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