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Spanish-Style Garlic Shrimp

(Serves 6 as an appetizer)

Garlic – 14 cloves, fresh, divided

Shrimp – 1 pound large (31-40 per pound), peeled and deveined

Olive Oil – 8 Tablespoons, divided

Sea Salt – 1/2 teaspoon

Bay Leaf – 1 large

Nuevo Mexico Chile – 1 (2-inch) dried, roughly broken, seeds included

Sherry Vinegar – 1 1/2 teaspoon

Parsley – 1 Tablespoon fresh, chopped

  • Mince 2 of the fresh garlic cloves with a chef’s knife or garlic press. Toss the minced garlic with the shrimp, 2 Tablespoons of the olive oil and sea salt in a glass medium bowl. Let the shrimp marinate at room temperature for 30 minutes.
  • Meanwhile, using the flat side of the chef’s knife, smash 4 fresh garlic cloves. Heat the smashed garlic with remaining 6 Tablespoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4 to 7 minutes. Remove the skillet from the heat and allow the oil to cool to room temperature. Using a slotted spoon, remove the smashed garlic from the skillet and discard.
  • Thinly slice the remaining 8 fresh garlic cloves. Return the skillet to low heat and add the sliced garlic, large bay leaf and broken Nuevo Mexico chile. Cook, stirring occasionally until garlic is tender but not browned, 4 to 7 minutes. (If the garlic has not began to sizzle after 3 minutes, increase the heat to medium-low.) Increase the heat to medium-low; add the shrimp with the marinade to the skillet in a single layer. Cook the shrimp, undisturbed, until the oil starts to gently bubble, about 2 minutes longer. Increase the heat to high and add the sherry vinegar and chopped fresh parsley. Cook, stirring constantly, until the shrimp are cooked through and the oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

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